Chicken Tortellini Soup
Makes: 12 cups Total time: 1 hour
Store-bought tortellini and roasted chicken put this recipe squarely in the easy-to-make category, yet it tastes like it took all day.
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Ingredients
- 2 cups diced onion
- 2 cups sliced celery
- 1 cup sliced carrot
- 1 Tbsp. minced garlic
- 1 Tbsp. dried Italian seasoning
- 2 Tbsp. olive oil
- 1 ⁄4 cup dry sherry
- 8 cups low-sodium chicken broth
- 4 cups chopped cooked chicken (1 lb.)
- 3 cups refrigerated cheese-filled tortellini (9 oz.)
- Salt and black pepper to taste
- Thinly sliced fresh basil
Details
Preparation
Step 1
Sweat onion, celery, carrot, garlic, and Italian seasoning in oil in a Dutch oven or large pot over medium heat for 10 minutes, stirring occasionally.
Deglaze pot with sherry and simmer until nearly evaporated.
Stir in broth, bring to a boil, then reduce heat and simmer soup 10 minutes. Add the chicken and tortellini, and simmer, partially covered, until tortellini is cooked through, 8-10 minutes. Season with salt and pepper.
Garnish each serving with basil
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