Shelly's Recipe

CREAMY CHICKEN AND VEGETABLE SOUP WITH TORTELLINI

Category: Soups

2 (141/2 oz) cans chicken broth
2 carrots cut into 1/4 inch slices
2 celery ribs, cutting into 1/4 inch slices
1 large onion, chopped
1 small parsnip or turnip, peeled and chopped
1 1/2 lb boneless, skinless chicken breasts, cut into 1/2 inch cubes
3 cups small cauliflower florets
2 cups frozen cheese-filled tortellini
1 cup light cream
1/4 cup chopped fresh parsley
3/4 tsp salt
Pepper, to taste

In a soup pot, combine broth and next 4 ingredients. Bring to a boil over high heat. Reduce heat to low, cover; simmer 15 minutes.

Add chicken, cauliflower and tortellini. Return to a boil over high heat. Reduce heat to low, cover, and simmer 10 minutes or until chicken is no longer pink inside and tortellini is cooked.

Stir in remaining ingredients. Heat until just hot (do not boil). Serve with additional pepper.