This tortellini soup from Sandi Richard is great for using up leftover roasted chicken or pork, and makes for a great quick weeknight dinner.
Chicken tortellini soup
1 tsp olive oil, extra-virgin
2 celery ribs
2 cups cooked roasted chicken (from a deli) or use leftover chicken or pork or sauté cut up chicken breast
3 1/2 – 4 cups chicken broth, reduced-sodium
2 1/2 cups water
1/4 tsp celery salt
1/4 tsp poultry seasoning
1/4 tsp fresh ground pepper
1 tsp garlic and herb seasoning, salt-free
1 tsp Worcestershire sauce
1 tsp hot sauce (optional)
1 cup frozen peas (optional)
salad kit (optional)
4 cups cheese tortellini (12 oz or 350 g)
(found in deli or dairy section)
1. Fill a large stove-top pot with water and bring to a boil for pasta.
2. Heat oil in a different large stove-top pot at medium. Sliver onion, adding to pot as you cut. Cut celery and carrots into chunks, adding to pot as you cut. Cut chicken into bite size pieces, adding to pot as you cut. Add broth, water, spice, Worcestershire sauce and hot sauce to pot. Reduce heat to simmer. Add peas to up the veggies, or serve with a salad kit.
3. Place pasta in boiling water. Stir and set timer according to package directions (approx 8 minutes). When timer rings for pasta, rinse pasta in colander and let drain. When carrots pierce easily with a fork. Place tortellini in the bottom of your bowl and ladle hot soup over top.
Prep time: 20 minutes
Dinner is ready in 25 minutes
Courtesy Sandi Richard, Anyone Can Cook Dinner