Chicken Tortellini Soup

Hello Villagers. This chicken tortellini soup has become one of my favorite comfort foods. The broth base and loads of vegetables keep it light, while the chicken and tortellini help keep me full. This soup is a must for our surprisingly chilly Texas winter this year.

What I also love about this soup is that almost everything is thrown into a crockpot and can be forgotten about until dinner time. After chopping your vegetables and cutting your chicken into chunks, toss everything except the peas and tortellini into your slow cooker. Cook on low for 8-10 hours or high for 4-6. Since I knew this would be cooking for at least 8 hours, I used chicken thighs. The thighs have more fat, which makes them a bit more forgiving when it comes to drying out. During the last 15-20 minutes of cooking, add your peas and tortellini. Top with a little shredded parmesan and dinner is done.

This soup contains 4 out of the 5 major food groups and can be eaten on its own. However, if you feel like you need a little something extra, add a nice green salad, a bowl of fresh fruit, and/or fresh baked bread.

Enjoy!

Yum

Chicken Tortellini Soup

Ingredients

1.5 pounds boneless skinless chicken, cut into cubes
6 cups of chicken broth
1 small onion, chopped
4 carrots, peeled and chopped
1 teaspoon salt
1/2 teaspoon pepper
2 teaspoons Italian seasoning
2 whole bay leaves
1 cup frozen peas
19 oz cheese tortellini
Optional: shredded parmesan cheese

Instructions

Place all ingredients except the peas and tortellini into 7-qt crockpot.
Cook on low for 8-10 hours or high for 4-6 hours.
If cooking for a longer time frame, I recommend using chicken thighs. These have more fat than chicken breast and are less likely to dry out.
During the last 15-20 minutes of cooking, add the peas and tortellini.
Remove the two bay leaves.
Optional: Top with shredded Parmesan cheese.
Enjoy!

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