Zucchini & Tortellini Soup
ZUCCHINI & TORTELLINI SOUP
Serves 4
10 oz. cheese tortellini
2 cups shredded cooked chicken breast
1 Tbsp olive oil
3/4 cup chopped yellow onion
1 Tbsp Italian seasoning
1 cup cubed zucchini
2-14.5 oz cans fire roasted diced tomatoes, including liquid
2 Tbsp tomato paste
6 cups chicken broth
1 tsp each basil & oregano
1/2 cup grated romano cheese
1/4 cup heavy cream
salt & pepper to taste
1. Cook tortellini according to package directions, rinse and drain. Set aside.
2. In a soup pot, heat olive oil on medium-low and add onion and Italian seasoning. Saute until onion is softened, 3-5 minutes. Add zucchini and diced tomatoes with their liquid, tomato paste, broth, basil and oregano. Heat to boiling, reduce heat and simmer 10 minutes until zucchini are just softened, but not mushy. Add the cheese and heavy cream. Stir until cheese is melted. Add salt and pepper to taste.
3. In serving bowls, add a portion of the tortellini to each bowl. Top with the soup and additional grated romano to garnish.