By Beth Lema
Tortellini soup is an Italian favorite for winter and spring. During lent this recipe can be adjusted to use Cheese Tortellini and Vegetable Broth.
Ingredients
- 32 Fluid oz of Chicken Broth
- 1 to 1 1/2 Cups of Shredded Chicken
- 1/2 Cup chopped Celery
- 1/2 Cup chopped Onion
- 1/2 Cup chopped Carrots
- 10 oz Package Tortellini
- 1 Tbsp Butter or Oil for sauteing
- Bay Leaf for seasoning
- 1 Egg beaten.
- 1 Tsp Grated Parmesan Cheese
Directions
- Sauté the Onions, Celery, and carrots until softened.
- Add the Chicken Broth, Shredded Chicken and Bay Leaf
- Simmer until the stock comes to a medium boil.
- Add the Tortellini and cook for another 20 minutes.
- Before serving drizzle the beaten egg into the soup and top with Grated Parmesan Cheese.
Great for a cooler evening
Serve with a Salad and Crusty Italian Bread
Mangia
