Tortellini Chicken Soup

Name: Tortellini Chicken Soup
Yield: 6 servings of 1 1/2 cups soup
Ingredients: 1 cup carrots, sliced; 1/2 cup onions, chopped; 1/2 cup celery, thinly sliced; 1 lb boneless, skinless chicken breasts, cut into 1/2-in. cubes; 1 can (46 oz) chicken broth; 1 cup cheese-filled tortellini, uncooked; 1/2 tsp dried thyme leaves; 1/4 tsp ground black pepper; 1 bay leaf; 2 tbsp 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 carrots, sliced
1/2 cup onions, chopped
1/2 cup celery, thinly sliced
1 lb boneless, skinless chicken breasts, cut into 1/2-in. cubes
1 can (46 oz) chicken broth
1 cup cheese-filled tortellini, uncooked
1/2 tsp dried thyme leaves
1/4 tsp ground black pepper
1 bay leaf
2 tbsp fresh parsley, snipped

Directions

Slice carrots with Crinkle Cutter. Chop onion with Food Chopper. Slice celery with Chef's Knife. Lightly spray (4-qt.) 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.