Chicken Corn Tortellini Soup

My husband really liked this soup!  I made it with Barilla Dried Cheese Tortellini; it’s shelf-ready and very flavorful.  Aldi's has very good dried tortellini too, and cheaper.   If you can’t find that, use fresh or frozen tortellini.  I also use some Cream of Mushroom Soup Frozen Mix; I’m spoiled since Myrna introduced me to that recipe.

I also used home-canned chicken; you can use leftover cooked chicken or turkey or perhaps even diced ham, to use it up!  Another suggestion is to substitute canned tuna and condensed cream of broccoli soup for a more pantry-ready soup.  Every version is good.

We enjoyed it with basic muffins and a fruit for dessert.                    

                         Chicken Corn Tortellini Soup
   2                  Cups  fresh or frozen cheese filled tortellini -- (5-6 ounces dried tortellini can be substituted)

  1                can  Cream of Mushroom or Cream of Chicken Soup

  12              Fluid Ounces  chicken broth

     1/4           tsp  Dried Italian Seasoning -- crushed

     1/8           tsp  garlic powder

  

  1                  Cup  frozen whole kernel corn (sweet)

  1 1/2           Cups  milk

  1                  Pint  Cooked Chicken -- drained (use broth for chicken broth) (1 3/4 cups cooked chicken)

  2                  Tbsp  Diced Red Bell Pepper

                      Chopped fresh parsley for garnish

In a 3 quart saucepan, cook tortellini as package directs.  Drain and set aside.

In same saucepan, combine soup, broth, Italian seasoning and garlic. Over high heat, heat to boiling.

Add red pepper and corn. Reduce heat to low.  Add milk and chicken; heat through, stirring occasionally, add drained tortellini.
 Garnish with parsley, if desired. Makes about 6 cups.

Yield:  "4 servings"