Recipe by Lixa_R
This recipe was an experiment that turned into a family tradition. My family begs for it every time we get together. I believe the tarragon is the magic ingredient. Don't use fresh tortellini; it breaks apart in the soup. I'm estimating the amount of dried tortellini, as I usually use frozen. My husband says this is even better the second day!
Top Review by Aly Can't Cook
I used this as a base recipe so I could try to concoct a soup out of the ingredients I had. It was PERFECT for this purpose! I had made a chicken in the crock pot earlier this week, as well as stock with the bones the next day. I had leftovers of both. Since the chicken was already cooked and flavored, I didn't use tarragon or basil, but I upped the garlic to 3 cloves, and salted this a little with celery salt. I also cooked celery and carrots with the onion, because I wanted more veggies and can't eat red peppers. It was DELICIOUS!!! Lixa_R is spot on with the recommendation to boil the tortellinis in a seperate pot, and add them slowly.
- 1 tablespoon chopped garlic
- 2 tablespoons olive oil
- 1⁄2 cup chopped onion
- 2 medium chicken breasts, cut in small pieces
- 2 (16 ounce) cans low-sodium low-fat chicken broth
- 64 fluid ounces water
- 1 tablespoon dried tarragon (add more or less to taste)
- 1 tablespoon dried basil (add more or less to taste)
- salt and pepper
- 1 cup chopped red pepper
- 1 package frozen cheese tortellini or 2 cups dried tortellini (fresh tortellini break up)
- shredded fresh parmesan cheese
Directions See How It's Made
- Cook tortellini in a pan of boiling water for 10 to 15 minutes.
- Remove from heat.
- Meanwhile, using a second large soup pan, heat olive oil and garlic.
- Add chopped onions and cook until almost soft.
- Add chicken pieces.
- Sprinkle with tarragon and basil and cook through (about 7 minutes).
- Add 2 cans low fat/low sodium chicken broth and 4 cans water.
- Heat to boiling.
- Add 1 cup chopped red pepper.
- (Make sure pieces are small) Using slotted spoon, remove tortellini from pan of water and add to soup.
- Cook for another 15 to 20 minutes to blend flavors.
- Sprinkle about 1 tablespoon fresh shredded parmesan cheese on each bowl of soup.
- This is great with fresh Italian or French bread and butter.