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Chicken Tortellini Soup

1 Tblsp. Olive oil or vegetable oil
1 small onion, chopped
½ tsp. Italian Seasoning
½ cup water
3 -14 ½ ounce cans chicken broth (or the large can equivalent)
1 9-10 ounce pkg. fresh or frozen tortellini
1 10 oz. package frozen broccoli in cheese sauce
1 cup cooked chicken, cubed
1 roma tomato, diced
1/4 cup shredded parmesan cheese

Heat oil in a dutch oven and cook onion until golden.
Stir in broth, water, seasoning, broccoli, and tortellini.
Bring to a boil, reduce heat, simmer, breaking up broccoli.
Stir in chicken. Cook ‘til tortellini is tender.
Add tomato.
Top each bowl with parmesan cheese and serve.

Makes 4-6 servings.

- Have plenty of chicken stock on hand. The tortellini soaks up unpredictable amounts of broth, some people like more broth than others, it’s up to your taste, but it’s nice to be prepared.
- If you do add another couple cans of broth, add a tad more seasoning as well.
- You can use frozen chopped broccoli and ½ -1 cup of Velveeta cheese, cubed.
- If you’re used to making a ‘pot’ of soup, you’ll need to double this one.

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