TORTELLINI AND CHICKEN SOUP

By curly

Ingredients

• 2 boneless, skinless chicken breast halves, cut into 1/2 inch pieces
• 1/2 cup chopped onion
• 2 (14.5 oz) cans fat-free chicken broth with 1/3 less salt
• 2 cups water
• 1 (9 oz) pkg refrigerated cheese-filled tortellini
• 2 cups broccoli florets
• 1/2 tsp dried oregano leaves
• 1/8 tsp pepper

Preparation

Step 1

Spray a large nonstick Dutch oven or large sillet with nonstick cooking spray. Heat over medium-high heat until hot. Add chicken and onion; cook and stir 2 to 3 minutes or until vegetables are crisp-tender.

Add broth and water, bring to a boil. Cook 5 minutes. add tortellini, broccoli, oregano and pepper; return to a boil.
Reduce heat to medium; cook 8 to 10 minutes or until tortellini are tender, stirring occasionally. If desired, sprinkle each serving with chopped fresh parsley.