Chicken Tortellini Soup

Store-bought tortellini and roasted chicken put this recipe squarely in the easy-to-make category, yet it tastes like it took all day.

Makes: 12 cups Total time: 1 hour

22cups diced onion
22cups sliced celery
11cup sliced carrot
11Tbsp. minced garlic
11Tbsp. dried Italian seasoning
22Tbsp. olive oil
14 1/4cup dry sherry
88cups low-sodium chicken broth
44cups chopped cooked chicken (1 lb.)
33cups refrigerated cheese-filled tortellini (9 oz.)
Salt and black pepper to taste
Thinly sliced fresh basil

Sweat onion, celery, carrot, garlic, and Italian seasoning in oil in a Dutch oven or large pot over medium heat for 10 minutes, stirring occasionally.

Deglaze pot with sherry and simmer until nearly evaporated.

Stir in broth, bring to a boil, then reduce heat and simmer soup 10 minutes. Add the chicken and tortellini, and simmer, partially covered, until tortellini is cooked through, 8-10 minutes. Season with salt and pepper.

Garnish each serving with basil.

Nutrition Information
Per cup: 223 cal; 8g total fat; 198mg sodium; 19g carb; 1g fiber; 18g protein

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