Wednesday, November 12, 2014

Chicken Tortellini Soup

Serve 2

1 tbsp olive oil
1/2 medium onion, chopped
1 large garlic clove, finely chopped
1 tsp Italian seasoning
1 tsp fennel seeds
3 cup low-sodium chicken broth
1 cup shredded rotisserie chicken breast
1 small zucchini, halved lengthwise and sliced
1/2 package 9-ounce refrigerated cheese-filled tortellini
1 cup cherry tomatoes, halved
1/2 tbsp fresh lemon juice
grated Parmesan cheese, for serving
fresh torn basil leaves, for serving

1) Sauté onion in hot oil in large saucepan over medium heat for 5 minutes or until tender. Add garlic, Italian seasoning & fennel seeds, stirring constantly for 2 minutes.

2) Stir in broth and shredded chicken; cover and simmer for 10 minutes. Add zucchini and tortellini; simmer for 7 minutes.

3) Stir in tomatoes and lemon juice and cook 2 more minutes. Season to taste with salt and pepper.

4) Serve with grated Parmesan cheese and basil.

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