Chicken Tortellini Soup

Name: Chicken Tortellini Soup
Prep time: 15 min
Total time: 35 min
Yield: 6 serving(s)
Ingredients: 2 tbsp. olive oil; 1 medium onion, chopped; 2 large garlic cloves, finely chopped; 2 tsp. Italian seasoning; 2 tsp. fennel seeds; 6 c. low-sodium chicken broth; 2 c. shredded rotisserie chicken breast; 2 (3-inch) pieces of Parmesan rind (optional); 1 large zucchini, halved lengthwise and sliced; 1 (9-ounce) package refrigerated cheese-filled tortellini; 1 pt. cherry tomatoes, halved; 1 tbsp. fresh lemon juice; grated Parmesan cheese and fresh torn basil leaves, to garnish

By Marian Cooper CairnsPublished: Sep 15, 2014

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Ryan Liebe

Yields:

6 serving(s)

Prep Time:

15 mins

Total Time:

35 mins

Cal/Serv:

323

Rotisserie chicken and ready-made tortellini make this satisfying soup a snap to prepare.

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Ingredients

2 Tbsp. olive oil
1 medium onion, chopped
2 large garlic cloves, finely chopped
2 tsp. Italian seasoning
2 tsp. fennel seeds
6 cups low-sodium chicken broth
2 cups shredded rotisserie chicken breast
2 (3-inch) pieces of Parmesan rind (optional)
1 large zucchini, halved lengthwise and sliced
1 (9-ounce) package refrigerated cheese-filled tortellini
1 pt. cherry tomatoes, halved
1 Tbsp. fresh lemon juice
grated Parmesan cheese and fresh torn basil leaves, to garnish

Directions

1. Step 1Sauté onion in hot oil in large saucepan over medium heat 5 minutes or until tender. Add garlic and next 2 ingredients and cook, stirring constantly, 2 minutes.
2. Step 2Stir in broth and next 2 ingredients; cover and simmer 10 minutes. Add zucchini and tortellini and simmer 7 minutes.
3. Step 3Stir in tomatoes and lemon juice and cook 2 more minutes. Season to taste with salt and pepper. Discard Parmesan rinds. Serve with grated Parmesan cheese and basil.