BEST-EVER CHICKEN TORTELLINI SOUP

My family loves it when I make this tasty TORTELLINI SOUP that I freely adapted from a friend's recipe, adding some of the things I like most--mushrooms, carrots and chicken breasts.  It is hearty, filled with big, juicy chunks of chicken breast, broccoli florets, mushrooms, carrots, and 3-cheese tortellini.  It works up quickly, and is also a beautiful soup to serve.  It goes well with hot, homemade breadsticks (see my post from yesterday) or rolls (post from 8/15/10), and a nice, warm dessert.  Some of our favorites that go especially well with it are the bread pudding with caramel sauce from my post of 5/27/10, apple crisp (post from 10/5/10 ), or my fresh apple cake with warm vanilla sauce (post from 12/7/20).  It's even better the second day, and is great for a family dinner, or served at a luncheon with friends.  Any leftovers are great for a simple lunch--it's easy to pack and reheat for those who take a lunch from home, too!  You won't be disappointed with this yummy soup!

TORTELLINI SOUP

5 large peeled and sliced carrots, on the bias, 1" thick

1 large onion, chopped

2-3 cloves garlic, minced

1 cup water

3 cans chicken broth (or 4 bouillon cubes in 32-oz water)

1/2 teaspoon oregano

1 can cream of chicken soup

1/2 teaspoon crushed sweet basil leaves

8 oz. mushrooms, sliced

9 oz. pkg broccoli florets

7 oz. fresh or frozen 3-cheese tortellini

4 large chicken breasts, cooked and cubed

Cook chicken breasts desired way--grilled, boiled, baked, etc., cube and set aside.  Par boil onion, carrots and minced garlic together in water and chicken broth.  Add oregano and basil.  Add cream of chicken soup and heat through.  Add fresh or frozen tortellini and cook 7 minutes (don't over cook--is actually best if you barely undercook it).  Add sliced mushrooms and broccoli.  These will cook in just a few minutes--be careful not to over cook these as well.  Add cubed chicken and heat through.  Enjoy!