Chicken & Cheese-Tortellini Soup

2 boneless, skinless chicken breast halves (abt 1/2 pound)
1 medium carrot, sliced (1/2 cup)
2 to 3 medium green onions, sliced (1/4 cup)
1/2 cup cubed parsnip
3 cups chicken broth
1 tsp chopped fresh or 1/4 tsp dried marjoram leaves
3 oz uncooked refrigerated or frozen (thawed) cheese-filled tortellini (abt 1/2 cup)
2 tbsp grated Parmesan cheese

1. Cut chicken into 1-inch pieces. Heat chicken, carrot, onions parsnip, broth and marjoram to boiling in 2-quart saucepan; reduce heat.
2. Cover and simmer about 15 minutes, stirring occasionally, until chicken is no longer pink in center and vegetables are almost tender.
3. Stir in tortellini. Heat to boiling; reduce heat. Simmer uncovered about 5 minutes, stirring occasionally, until tortellini are tender. Sprinkle with cheese.
Makes 2 servings

I found this recipe in a cookbook I have and tried it a few weeks ago. It's fabulous! Dan & I both really liked it and we wished that we'd made more for leftovers.

A couple things we found out, 1. the Parmesan cheese isn't needed, it tastes just as good without any. 2. Be sure to use 3 cups of broth, we used 2 and there wasn't quite enough. 3. Dehydrated tortellini works fine, just be sure to soak it in water for a few minutes before adding it to the soup and I wouldn't suggest adding more than the 1/2 cup it calls for.

Even though it only makes 2 servings, it would be easy to multiply the recipe to make enough for a larger group. Enjoy!!!!