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SOUP RECIPE: Creamy Tortellini Soup

4-cups water
2-bone in chicken breasts
1-cup diced onions
1/4-cup chopped celery
1/4-cup minced fresh parsley
1-bay leaf
1-tsp salt
1/4-tsp ground white pepper
2-potatoes, diced
4-green onions, chopped
3-cubes chicken bouillon
1/2-tsp seasoning salt
1/2-tsp poultry seasoning
4-cups milk
1-lb frozen tortellini
1/4-cup margarine
1/4-cup all-purpose flour
1-pinch ground nutmeg
Grated Parmesan cheese for top

Simmer water, chicken breasts, diced onions, celery, minced parsley, bay leaf, salt and pepper in Dutch oven until chicken is tender
Remove bay leaf, and discard
Remove chicken; let cool, and then dice
Add potatoes, green onions, bouillon cubes, seasoning salt, and poultry seasoning to broth
Simmer for 15 minutes
Add milk, the tortellini, and the chicken; return to simmer
Melt margarine over medium heat
Add flour, stirring constantly, until mixture begins to brown
Add to soup, blending well
Let soup stand 20 minutes to meld flavours
Garnish with nutmeg and Parmesan