Being out of town for almost a week we returned home to an almost empty fridge. I also have a fear of grocery shopping on the weekend, so I just don't do it. If I'm desperate I beg my Lutheran Stud to stop somewhere on his way home. Thankfully, I remembered this recipe that Deann shared with me when we hosted a big soup party! It was a big hit and I had all the ingredients on hand, so I didn't have to go to the store.
It's so easy. You just throw all of the ingredients into the pot and let it simmer for a while.
It's ready in about 1/2 an hour. Hot and ready to serve.
It goes well with some garlic bread too. Thanks for sharing, Deann. We all love it.
Tortellini Chicken Soup
1 cup sliced carrots
½ cup chopped onions
½ cup thinly sliced celery
2 cups cooked and chopped chicken
46 OZ of Chicken Broth
1 ½ cups of cheese-filled tortellini (I used frozen)
¼ teaspoon dried thyme
¼ teaspoon pepper
1 can Cream of Chicken Soup
1 bay leaf
2 Tablespoons Dried Parsley
1 Can Cream of Mushroom Soup
Combine all of the above ingredients except for the Cream of Mushroom Soup. Bring to a boil over medium heat. Cover and reduce heat to simmer. Simmer over medium or low heat for 20 minutes. Add 1 can of Cream of Mushroom Soup. Heat 5 minutes more. Remove bay leaf and serve.
6 comments:
Do you suppose your Cream of Something mix would work? The soup sounds awesome!
This looks delicious!
It probably only makes it better in the butterfly gold bowls too:)
I don't shop on the weekends either!
I love that soup and was happy to share it.
Lucy, I often omit the creamed canned soups completely and just add some cream (which I sadly always have on hand) :).
I actually didn't use Cream of Mushroom at all, but double the Cream of Something mix. :)
Sounds wonderful! Thanks for the advice. Can't wait to make this.
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