I can’t tell you how good this soup is! It is FREEZING here in Pittsburgh, and this really warms you up! It is a small twist on traditional chicken soup – so good for the winter!
2 Split Chicken Breasts
2 cartons chicken stock
1 package carrots chopped
1/2 package celery chopped
2 yellow onions chopped
2 cloves garlic chopped
1 can diced tomatoes with basil and oregano seasoning
salt and pepper
2 packages of cheese tortellini
In dutch oven, saute chicken breasts seasoned with salt and pepper in olive oil on both sides until browned. Remove chicken and place on plate. Add more oo and sautee veggies for about 10 minutes, scraping up the yummy brown bits from the chicken. Once softened add chicken back to the pot and 2 cartons of chicken broth. Add canned tomatoes. Then add 2 tablespoons of chicken base with about 2 cups water. Stir and let simmer for about 3 hours. In seperate pot , boil water and cook tortellini until al dente. Combine Tortellini with soup, and sprinkle asiago cheese on top.