Chicken Tortellini Soup

I make this with homemade cheese tortellini's, but you can use store-bought.  You can also substitute with cheese ravioli if you want.   It's also good without the chicken.

CHICKEN TORTELLINI SOUP

(serves 10-12 )

Ingredients:

*1 pound boneless, skinless chicken breasts, cooked and shredded

*3 tablespoons olive oil

*3 large carrots, peeled and diced

*3 stalks celery,  diced

*1 large onion, chopped

*6 garlic cloves, minced

*2 (32 ounce) containers chicken stock

*1 bay leaf

*1/2 teaspoon dried oregano 

*1 teaspoon salt

*1 teaspoon ground black pepper 

*1/4 teaspoon dried thyme 

*dash of cayenne pepper

*3 cups cheese tortellini

*1 cup freshly grated parmesan cheese,  grated fine

*juice from 1 lemon

*2 cups fresh spinach, chopped

*1/4 cup fresh basil, chopped (or 1 1/2 teaspoons dried)

*1/2 cup fresh flat leaf parsley, chopped (or 1 tablespoon dried)

Directions:

~Heat olive oil in a large stock pot over medium heat.

~Add carrots, celery and onions, cook until softened, stirring occasionally (7-9 minutes).

~Add garlic, salt, pepper, thyme, and cayenne pepper, cooking for another minute, stirring constantly. 

~Add bay leaf and chicken stock.

~Increase heat to high, and bring soup to a boil.

~Reduce heat to medium-low and simmer for 30-40 minutes.

~Stir in tortellini and simmer for 4-5 minutes.

~Stir in chicken, parmesan cheese, lemon juice, spinach, basil and parsley.

Variation:

~add 1 small zucchini, diced

~add 1(14.5 ounce) can petite diced tomatoes, not drained.