Chicken Tortellini Soup
3 whole chicken breasts skin and bone left on
4 -5 carrots sliced carrots
2 to 3 stalks sliced celery
1 large onion chopped
1 - 2 tbsp crushed tomatoes
1-2 tbsp salt
1 zucchini cut in half then sliced
1 summer squash cut in half then sliced
2 cups sliced mushrooms
1 pkg applewood smoked mozzarella cheese cut into 1 inch cubes
½ cup fresh baby spinach
2 cups cooked tri-color tortellini
Directions:
Ingredients:
In a large pot add chicken breasts, salt, carrots,
celery and onions and water. Fill pot with enough water to
cover the chicken. Cook on medium high heat til chicken is
fully cooked about 30 minutes.
When chicken is no longer pink, turn down the heat and take out the chicken with
tongs and run under cool water in a colander.
When chicken is cool
enough to touch, take off the skin and take chicken off bone
and discard bones and skin.
Chop chicken into bite size
pieces and re-add it back to the pot.
Turn the heat back up and add the crushed tomatoes, spinach, zucchini,
summer squash, and mushrooms.
Add the mozzarella cheese, cover and turn off heat.
Once the cheese has gotten melty, scoop a ladle of tortellini into each bowl and then a scoop of the soup over it. If you're not a fan of cheese in your soup, it can be omitted.
Do NOT add tortellini to the soup as it will absorb all the liquid.
Sprinkle with some grated romano cheese or more grated smoked mozzarella. Enjoy with some nice crusty Italian bread.