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Zesty Chicken Tortellini Soup

I love coming home knowing this soup is waiting for me. Don't hesitate to toss in whatever veggies you have on hand. —Nancy Latulippe, Simcoe, Ontario

6 ServingsPrep: 40 min. Cook: 10 min. + freezing

Ingredients

4 cups reduced-sodium chicken broth
4 cups reduced-sodium beef broth
6 boneless skinless chicken thighs (about 1-1/2 pounds)
4 medium carrots, sliced
2 celery ribs, sliced
1 small onion, chopped
1 envelope reduced-sodium onion soup mix
1-1/2 teaspoons dried parsley flakes
1/2 teaspoon garlic powder
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon poultry seasoning
1/2 teaspoon pepper
2-1/2 cups frozen cheese tortellini

Directions

In a Dutch oven, bring chicken broth and beef broth to a boil; reduce
heat. Add chicken and poach, uncovered, for 25-30 minutes or until a
meat thermometer reads 170°. Remove chicken; cool slightly.
Add the carrots, celery, onion, soup mix, parsley and seasonings to
broth. Bring to a boil. Reduce heat; cover and simmer for 10-15
minutes or until vegetables are tender.
Cool soup. Meanwhile, chop chicken. Add tortellini and chicken to
soup. Transfer to freezer containers; freeze for up to 3 months.
To use frozen soup: Thaw in the refrigerator overnight. Place in a

2 of 2

Zesty Chicken Tortellini Soup (continued)

Directions (continued)

saucepan; bring to a boil. Reduce heat; cook, uncovered, for 5-10
minutes or until heated through and tortellini are tender. Yield: 6
servings (2-1/2 quarts).

Nutrition Facts: 1-2/3 cups equals 310 calories, 11 g fat (4 g saturated fat), 86 mg cholesterol, 1,097 mg sodium, 22 g carbohydrate, 2 g fiber, 29 g protein.