Chicken Tortellini Soup

This soup has loads of flavour.

It's easy to make and satisfies even the heartiest appetite.

• 2 900 ml./1 qt. cartons Chicken broth ( I used low sodium)
• 1 284 ml./10 oz can of cream of chicken soup (undiluted)
• 3 cooked chicken breasts, cut into cubes
• 1 cup coarsely chopped onion
• 2 stalks celery, sliced
• 1 cup carrots, peeled and chopped
• 1/2 cup vermouth, sherry or water
• 2 cups water
• 2 garlic cloves, minced
• 2 Tablespoons chopped fresh basil or 1 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1 cup coarsely chopped broccoli, florets and stems
• 7 oz. package cheese filled fresh tortellini
• salt and pepper to taste
• Freshly grated Parmesan cheese

1. In a large soup pot or Dutch oven, combine chicken broth, cream of chicken soup , chicken, onions, celery, carrots, vermouth, water, garlic, basil and oregano.
2. Bring to a boil.
3. Turn down to simmer and cook until vegetables are tender.
4. Meanwhile, in a separate large pot, bring water to boil.
5. Add salt and tortellini and cook according to package directions.
6. Drain tortellini and set aside.
7. Add broccoli to soup pot and cook for an additional 5 minutes.
8. Taste and adjust seasonings if needed.
9. Add tortellini to soup.
10. Serve and pass Parmesan cheese to sprinkle on top of soup.

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