To all my Atlanta followers: I am officially inviting you to join me in pretending that it's winter while sweating over steaming hot bowls of soup.
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.
Chicken Tortellini Soup
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
Stir in cream and parsley. Season as necessary.
Maybe it's a good thing that I didn't get this soup made this winter because it is the perfect way to welcome in an early Spring. I loved this yummy, hearty meal.
I stored the leftover soup in the refrigerator for a couple of days and I was afraid that the tortellini would get too swollen and soggy but happily - I was wrong. We enjoyed this soup for several meals and eat time I warmed it - it seemed to get even better.
This was a super easy soup to put together and everyone in my family liked it. I think you will too.
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