More Great Recipes: Main Dish | Misc. Soup/Stew | Pasta | Poultry


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Why I Love This Recipe

Ingredients You'll Need

6 cups water
1 cup chopped onion
1 cup sliced carrots
1/2 cup sliced celery
1 tablespoon chicken bouillon granules
3/4 teaspoon poultry seasoning
1/8 teaspoon ground black pepper
9 ounces (about 2-1/2 cups) refrigerated cheese tortellini
1-1/2 cups diced skinless roasted chicken
2 teaspoons dried parsley, finely crumbled


Combine the water, onion, carrots, celery, bouillon granules, poultry seasoning, & pepper in a 3-quart pot and bring to a boil. Reduce the heat to low, cover, & simmer for 15 min, til the vegetables are tender. Using a slotted spoon, transfer half of the vegetables to a blender and pour in about 1 cup of the broth. Carefully blend at low speed to puree the vegetables. Return the blended mixture to the pot. Add the tortellini to the pot & bring to a boil. Reduce the heat to med-low, cover, and simmer for 5 min. Add the chicken and simmer covered for an additional 4-5 min, til the tortellini is cooked through. Serve hot, topping ea. serving w/ a sprinkling of parsley.

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