Chicken Tortellini Soup

This quick-cooking tortellini soup will warm your belly and nourish your spirit in cold winter weather.

Ingredients:

• 2-4 tbsp. Olive oil
• 1 lb. chicken breasts or thighs, diced into bite-size pieces
• 1 medium onion, diced
• 1 c. celery, diced
• 1 c. carrots, shredded or diced
• 2 14-oz cans fire-roasted diced tomatoes
• 1-2 32-oz boxes chicken stock
• 1 brick cream cheese
• 1 pint heavy cream
• 1 lb. frozen tortellini
• Measure the following seasonings to taste:
  • Salt & pepper
  • Garlic powder
  • Oregano
  • Basil
  • Marjoram
• Parmesan cheese to garnish

1. Wash and prepare all vegetables prior to cooking. 
2. In a large pot, heat olive oil over medium-high heat. 
3. Season chicken with salt and pepper. Once the oil is hot, brown the chicken on both sides, 5 minutes per side. Transfer from the pot to a cutting board to cool. Once the chicken is cool enough to handle, cut into bite-size pieces and set aside. 
4. In the same pot, combine onion, celery, and carrots. Cook until the onions are translucent and celery and carrots have softened, approximately 5 minutes. Add chicken back into the pot. 
5. Add the diced tomatoes and chicken stock to the pot, as well as the listed seasonings according to taste. Bring to a boil, then reduce to a simmer. Simmer for 10 minutes, stirring occasionally. 
6. After 10 minutes, add the cream cheese and heavy cream. Continue simmering on low until cream cheese has melted and been fully incorporated into the soup. 
7. Add the tortellini to the pot and cook according to package instructions. 
8. Ladle into bowls and enjoy with a garnish of Parmesan cheese.