Recipe

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• 1 tbsp chopped garlic
• 2 tbsp olive oil
• 1/2 cup chopped onion
• 2 medium chicken breasts, cut in small pieces
• 2 (16 oz) cans low-sodium low-fat chicken broth
• 64 fl oz water
• 1 tbsp dried tarragon ( add more or less to taste)
• 1 tbsp dried basil ( add more or less to taste)
• salt and pepper
• 1 cup chopped red pepper
• 1 package frozen cheese tortellini
• shredded fresh parmesan cheese

• 1 Cook tortellini in a pan of boiling water for 10 to 15 minutes.
• 2 Remove from heat.
• 3 Meanwhile, using a second large soup pan, heat olive oil and garlic.
• 4 Add chopped onions and cook until almost soft.
• 5 Add chicken pieces.
• 6 Sprinkle with tarragon and basil and cook through (about 7 minutes).
• 7 Add 2 cans low fat/low sodium chicken broth and 4 cans water.
• 8 Heat to boiling.
• 9 Add 1 cup chopped red pepper.
• 10 (Make sure pieces are small) Using slotted spoon, remove tortellini from pan of water and add to soup.
• 11 Cook for another 15 to 20 minutes to blend flavors.
• 12 Sprinkle about 1 tablespoon fresh shredded parmesan cheese on each bowl of soup.
• 13 This is great with fresh Italian or French bread and butter.