Chicken Tortellini Soup - Chef Kip Peters, Executive Chef, South Bend Country Club

Even though this soup has an extensive ingredient list, it goes together very quickly.  Chef Peters suggests you dice and chop coarsely as you might while preparing a stew.  It is delicious, colorful and hearty enough that it could be a "one pot"  meal in itself.

Ingredients:

1 lb. boneless chicken breast - diced
1 large onion, chopped
2 ribs of celery, diced
1 large green bell pepper - diced
1 large red bell pepper - diced
3 cloves garlic, chopped
1/4 cup olive oil
14.5 oz. can of diced tomatoes
5 oz. can of tomato paste
4 large leaves fresh basil - chiffonade
1 lb. frozen tortellini
2 cups chicken broth
1 cup water
1/2 cup freshly grated parmesan cheese

In a large soup pot, saute chicken, onion ,celery, peppers and garlic in the olive oil.  Cook until chicken is browned and onions are translucent.  Add diced tomatoes, tomato paste, basic, chicken broth and water.  Bring to a boil.  Simmer for 15 minutes then add tortellini and simmer until they are cooked through.  Add salt and pepper to taste.  Ladle soup into bowls and top with grated parmesan.  Makes 8 large, hearty servings.

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