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Prep Time:
15 minutes

Cook Time:
30 minutes

Servings:
6 to 8 servings

Prep Time:
15 minutes

Cook Time:
30 minutes

Servings:
6 to 8 servings

INGREDIENTS

  • 3 Tbsp. (45 mL) Crisco® Pure Vegetable Oil 
  • 1 red pepper, diced
  • 1 small onion, chopped
  • 3 garlic cloves, minced
  • 1 Tbsp. (15 mL) dried basil
  • 2 tsp. (10 mL) fennel seeds
  • 1/4 to 1/2 tsp. (1 to 2 mL) dried crushed red pepper
  • 6 C. (1500 mL) chicken broth
  • 2 diced zucchini
  • 1 diced carrot
  • 9 ounce (252 g) fresh cheese tortellini
  • 1 1/2 C. (375 mL) diced cooked chicken
  • grated Parmesan cheese

DIRECTIONS

  1. Heat oil in heavy large saucepan over medium heat. Add red pepper, onion, garlic, basil, fennel seeds and crushed red pepper. Cook and stir about 5 minutes or until vegetables are just tender. Add broth. Cover pot and simmer for 8 minutes.
  2. Add zucchini and carrot. Cover and simmer for about 5 minutes or until carrot is almost tender. Increase heat to high and bring soup to boil. Add tortellini and boil about 5 minutes or until tender.
  3. Add chicken and cook about 1 minute or just until heated through. Season to taste with salt and pepper. Ladle into bowls. Garnish with Parmesan cheese.