LEFTOVER CHICKEN TORTELLINI SOUP

Leftover Chicken Tortellini Soup image

Provided by Gina Davis

Time 45m

Number Of Ingredients 14

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left over chicken (i had 2 1/2 baked breast)
3 Tbsp oil
2 Tbsp minced garlic or to taste
2 tsp thyme or to taste
2 tsp basil or to taste
2 tsp rosemary or to taste
2 tsp dried minced onions
1 tsp cumin (optional i use it i love earthy flavors in my food)
1 32 oz. carton chicken stock or broth (i use stock)
4 vegetable or chicken bullion cubes (i used veggie)
2 c water (or more if you need it)
1 can(s) diced tomatoes (i always use my home canned tomatoes which is pints (16 oz.) so whichever can is closet to that
salt and pepper to taste
1 pkg refrigerated tortellini whichever kind you like

Steps:

1. Heat oil in pot. when hot add your spices and let "fry" to release the flavors and to toast slightly. Cook in oil for 2 - 3 mins.
2. Dice leftover chicken add to pot and cook for about 5 mins
3. Add stock, bullion, water and tomatoes and bring to a boil. Reduce heat and simmer 30 mins. Bring back to boil
4. Once back to a boil add tortellini and cook for 7 -9 mins until done. I served with side salad and garlic bread :)
5. **** Quick tip: I cook my tortellini's separate for my soups and stews and just add the soup over them. That way if i have leftovers from the soup the pasta does not get mushy. I store it wet (not in water) in a plastic container and it is so much better the next day like this :) I do this with all my dishes that have pasta in them and the waste is so much less! If I don't think there will be leftovers I add the pasta to the soup.