Prep Time 15 min
Cook Time 30 Min
Servings 6 to 8
Difficulty Easy

Ingredients

  • 3 tbsps. Crisco® Pure Vegetable Oil
  • 1 red pepper
  • 1 small onion
  • 3 garlic cloves
  • 1 tbsp. dried basil
  • 2 tsps. fennel seeds
  • 1/4 to 1/2 tsps. dried crushed red pepper
  • 6 cups chicken broth
  • 2 medium zucchini
  • 1 carrot
  • 1 (9 oz.) pkg. fresh cheese tortellini
  • 1 1/2 cups diced cooked chicken
  • Grated Parmesan cheese

Directions

  • Step 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; simmer 8 minutes.

  • Step 2

    ADD zucchini and carrot. Cover and simmer about 5 minutes or until carrot is almost tender. Increase heat to high; bring soup to boiling. Add tortellini; boil about 5 minutes or until tender.

  • Step 3

    ADD chicken; cook about 1 minute or just until heated through. Season to taste with salt and pepper. Ladle into bowls. Garnish with Parmesan cheese.

Serving size
(1/6 of recipe)

  • Calories 270
  • Calories from Fat110g
  • Total Fat 12g
  • Saturated Fat 3g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 0g
  • Cholesterol 20mg
  • Sodium 960mg
  • Potassium 0mg
  • Total Carbohydrates 28g
  • Dietary Fiber 3g
  • Sugars 4g
  • Protein 13g
  • Vitamin A 0%
  • Vitamin C 0%
  • Vitamin D 0%
  • Calcium 0%
  • Thiamin 0%
  • Niacin 0%
  • Zinc 0%
  • Riboflavin 0%
  • Iron 0%

*Percent Daily Values are based on a 2,000 calorie diet