The colder temperatures finally made their way to Florida for two days! During Christmas, we had three weeks straight of hot, humid, muggy, wet, damp, hot, wet, muggy, jungle, wet, damp weather. It was like July in Christmas. Finally the sun broke through and colder temperatures were here for two days, two days people!! Colder temperatures mean a pot of soup needs to be simmering on the stove top. I love Chicken Noodle soup but don’t always enjoy making the noodles. I had some cheese tortellini in the freezer, along with rotisserie chicken and knew I could have of pot of Chicken Tortellini Soup simmering in no time. Sir Streusel became a lifetime fan. He told me the Tortellini made the soup more “meaty”. Who says you need to have noodles to have a pot of Chicken Noodle Soup?!
This was perfect for a cold Florida today. Comfort food that was filling and got on the table quickly. Make a pot Chicken Noodle Soup, except leave out the noodles. Be adventurous, be a rebel…..use Tortellini!!!
Jody and Edna
***Thank you for sharing our recipes. We are trying to grow our blog and you are helping so much!!!
- 4 tablespoons Olive Oil
- 1 lb. carrots, sliced
- 1 large yellow onion, chopped
- 1 cup celery, chopped
- 2 tablespoons garlic, minced
- 3 quarts chicken broth
- 1 tablespoon garlic powder
- 3 teaspoons Italian seasoning
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 9 oz. package cheese tortellini
- 6 cups chopped cooked chicken- (I used a rotisserie chicken)
- In a large Dutch oven, heat olive oil over medium heat.
- Add carrots, onion, celery, and garlic.
- Cook for 10-12 minutes
- Add chicken broth, garlic powder, Italian seasoning, salt, and pepper.
- Increase heat to medium-high and bring broth to a boil.
- 6. Add tortellini, cook for 10 minutes.
- 7. Stir in chicken.
- 8. Cook for 2 to 5 minutes, or until heated throughout.
- **Use deboned Rotisserie Chicken or boil, debone and chop chicken.