I collected a bunch of new soup recipes that I wanted to try out this winter and since we didn't exactly have much "soup" weather this winter, I still have all of these unused soup recipes sitting on my kitchen counter. Now that it's March, I feel like I better get a couple of these soups made - before the temperatures get even warmer.
This Chicken Tortellini soup really was delicious. And even though I prefer to eat my hot soup while sitting in front of a roaring fire, I liked this soup a lot. The tricolored pasta and yellow bell peppers really make this soup look more like a "Spring" soup anyway.
1 tablespoon Olive Oil
1 large sweet onion, peeled and chopped
1 bell pepper, seeded and chopped
2 cups sliced carrots
3 garlic cloves, minced
1 1/4 pounds boneless skinless chicken breast (2 large breasts)
8 cups chicken broth
8.8 ounce package Cheese Tortellini
1/4 cup heavy cream
2 tablespoons fresh chopped parsley
1 tablespoon fresh thyme leaves
1/4 teaspoon crushed red pepper
Salt and pepper
Add chicken, broth, thyme, red pepper and salt. Simmer until chicken is warmed through.
Stir tortellini into simmering soup. Cook 10 minutes.
This was a super easy soup to put together and everyone in my family liked it. I think you will too.