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
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.
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.
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.