Tortellini Chicken Soup

Name: Tortellini Chicken Soup
Yield: 6 servings of 1 1/2 cups soup
Ingredients: 1 cup (250 mL) carrots, sliced; 1/2 cup (125 mL) onions, chopped; 1/2 cup (125 mL) celery, thinly sliced; 1 lb (450 g) boneless, skinless chicken breasts, cut into 1/2-in (1 cm) cubes; 1 can (14 oz/397 g) chicken broth; 1 cup (250 mL) cheese-filled tortellini, uncooked; 1/2 tsp (2 L) dried thyme leaves; 1/4 tsp (1 mL) ground black pepper; 1 bay leaf; 2 tbsp (30 mL) fresh parsley, snipped

Here’s a cozy comfort food with real Italian flair. This reduced-fat recipe is especially appreciated on a cold winter day. So flavorful, and yet so easy!

Ingredients

1 cup (250 mL) carrots, sliced
1/2 cup (125 mL) onions, chopped
1/2 cup (125 mL) celery, thinly sliced
1 lb (450 g) boneless, skinless chicken breasts, cut into 1/2-in (1 cm) cubes
1 can (14 oz/397 g) chicken broth
1 cup (250 mL) cheese-filled tortellini, uncooked
1/2 tsp (2 L) dried thyme leaves
1/4 tsp (1 mL) ground black pepper
1 bay leaf
2 tbsp (30 mL) fresh parsley, snipped

Directions

Slice carrots with Crinkle Cutter. Chop onion with Food Chopper. Slice celery with Chef's Knife. Lightly spray (4-qt./3.-L) Casserole with vegetable oil using Kitchen Spritzer. Cook chicken over medium heat 5-7 minutes or until chicken is no longer pink. Add remaining ingredients except parsley. Bring to a boil over medium heat. Cover; reduce heat. Simmer over medium-low heat 20 minutes or until pasta is tender. Meanwhile, snip parsley with Professional Shears. Just before serving, remove bay leaf and stir in parsley.