Tuesday, March 29, 2011

Chicken tortellini vegetable soup

Chicken Tortellini Vegetable Soup

1 1/2 cup cooked cubed chicken
3 cups cheese tortellini (I used frozen)
1/2 zucchini cubed
1/2 mexican grey squash cubed
1/2 large yellow onion chopped
3 stalks celery chopped
5 cloves garlic chopped
2 large carrots chopped
2 medium tomatoes chopped
32 oz carton organic free range low sodium chicken stock
2 cups chopped kale
5 baby portabella mushrooms
1 small sweet potato cubed
fresh rosemary
fresh basil
fresh sage

In dutch oven, saute onion, garlic, celery with 1 tablespoon oil. Add fresh herbs. Let soften for about 2 minutes. Add carrots and sweet potato and let cook another 5 minutes. Add broth and rest of ingredients, bring to boil and then let simmer for 15 minutes until vegetables are tender.

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