Tortellini Soup

I had tortellini soup at a restaurant a couple of years ago and it was sooooo good. Seriously good. I came home and searched for recipes, but didn't find anything that was awesome in totality. Therefore, I created this on. The kids love it. Ever Miss I-don't-eat-anything loves it. I made it last week and they all declared it "Soup of of the Year" so Yeah! for me. Leftovers are eaten cold out of the fridge.

Now that I've gotten your hopes up.....don't be disappointed.....

Shelly's Tortellini Soup
4 boneless, skinless chicken breasts, each cut in half
6 cups low sodium chicken broth (I've also used vegetable stock-yum!)
2 cups water
2-3 carrots, sliced into thin rounds
1/2 - 1 bunch swiss chard, cut crosswise into 1 inch strips
8-10 ounce package or tortellini -- I like Cheese or Spinach/Cheese
3/4 - 1 tsp kosher salt
3/4 -1 tsp black pepper
3/4 tsp fresh Rosemary, chopped
3/4 tsp fresh chopped Basil or 1/2 tsp dried basil
1/4 cup (about 1 ounce) finely grated Parmesan cheese (the good stuff -- NOT the can)

Add broth and water to large pot. Bring to boil and add chicken. Reduce to barely a simmer (rare bubbles coming up -- you're basically poaching the chicken). Cook until chicken is cooked through - about 20-30 minutes depending on size and thickness. Skim off any foam. Remove chicken to plate and cool. Shred the meat or chop into small pieces. Strain the broth with a fine strainer or through a clean dish towel to remove impurities. Return broth to pot and bring to boil. Add carrots, chard, tortellini, and spices. Simmer according to tortellini's package directions, usually 3-5 minutes. Add the chicken and heat 3-4 minutes. Ladle into bowls and top with finely grated Parmesan.


Freezer directions: Just rewarm on medium high heat then serve with finely grated Parmesan cheese. When frozen, Parmesan can become more crumbly, so you may have to grate a little more slowly.

Serving Suggestions: Complete meal -- consider serving with garlic bread, foccacia, or rustic bread.

Tomato Basil Soup

This is based on a recipe from Cooking Light magazine, with a few changes....

2 C diced tomatoes (canned is fine, I used Fire-Roasted this month)
2 C canned crushed tomatoes
4 cups low sodium tomato juice or V-8
1/3 C fresh basil, chopped
1 C skim milk
1/4 tsp salt
1/4 fresh cracked black pepper
1/2 c (about 4 ounces) cream cheese (I use the 1/3 less fat Neufchatel version); cut into small pieces

In large pot, bring tomatoes and juice to boil. Reduce heat and simmer uncovered for 30 minutes.

Add basil and using a food processor or immersion blender process until smooth. Return to pan; stir in milk, cream cheese, salt, pepper and mix with whisk or immersion blender. Cook over medium heat stirring frequently until thickens - about 5 minutes. Serve with garlic cheddar biscuits or a nice hunk of crusty bread.

From Frozen: Defrost overnight in fridge. Warm over medium low heat. Whisk to reincorporate. Serve!