Tortellini Soup Recipe

Name: Tortellini Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6-8
Ingredients: 3 tbsp (45 mL) Crisco® Vegetable Oil; 1 red pepper, diced; 1 small onion, chopped; 3 garlic cloves, minced; 1 tbsp (15 mL) dried basil; 2 tsp (10 mL) fennel seeds; 1/4 to 1/2 tsp (1 to 2 mL) dried crushed red pepper; 6 cups (1500 mL) chicken broth; 2 diced zucchini; 1 diced carrot; 9 ounce (252 g) fresh cheese tortellini; 1 1/2 cups (375 mL) diced cooked chicken; grated Parmesan cheese

Ingredients

3 tbsp (45 mL) Crisco® Vegetable Oil
1 red pepper, diced
1 small onion, chopped
3 garlic cloves, minced
1 tbsp (15 mL) dried basil
2 tsp (10 mL) fennel seeds
1/4 to 1/2 tsp (1 to 2 mL) dried crushed red pepper
6 cups (1500 mL) chicken broth
2 diced zucchini
1 diced carrot
9 ounce (252 g) fresh cheese tortellini
1 1/2 cups (375 mL) diced cooked chicken
grated Parmesan cheese

PREP TIME 15m	COOK TIME 30m	TOTAL TIME 45m
YIELD 6-8

Instructions

Heat oil in heavy large saucepan over medium heat. Add red pepper, onion, garlic, basil, fennel seeds and crushed red pepper.
Cook and stir about 5 minutes or until vegetables are just tender. Add broth.
Cover pot and simmer for 8 minutes.
Add zucchini and carrot. Cover and simmer for about 5 minutes or until carrot is almost tender.
Increase heat to high and bring soup to boil. Add tortellini and boil about 5 minutes or until tender.
Add chicken and cook about 1 minute or just until heated through.
Season to taste with salt and pepper. Ladle into bowls. Garnish with Parmesan cheese.