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Ingredients
- 1 Rotisserie Chicken – Skin Removed and Chopped
- 18 Oz Bag Cheese Tortellini
- 3 Celery Stalks – Diced
- 2 Medium Carrots – Peeled, Halved, and Sliced
- 8 Cups Chicken Broth
- 3 Garlic Cloves – Minced
- 1 Tbs Fresh Basil – Chopped
- 1 Tbs Italian Seasoning
- 1/2 Tsp Ground Black Pepper
- 1/2 Tsp Onion Powder
- 1 Tbs Olive Oil
- 1 Lemon – Juiced
Directions
- In a large pot or dutch oven, heat 1 Tbs of olive oil.
- Add the carrots and celery. Season with a pinch of salt and ground black pepper and sauté for 6 to 8 minutes.
- Add the garlic, Italian seasoning, black pepper, onion powder, and basil. Sauté for another 1 to 2 minutes or until the garlic is fragrant.
- Add in the chicken broth, lemon juice, and the chopped chicken. Bring to a boil.
- Once at a rolling boil, add the chopped chicken and tortellinis. Cook for 4 to 6 minutes or when the tortellinis are soft. Remove from heat.
- Serve in a bowl by itself or with some crispy garlic bread.
Ingredients
- 1 lb Mild Italian Sausage
- 1 Medium Yellow Onion – Diced
- 4 Garlic cloves – Minced
- 1/2 Tsp Crushed red pepper
- 1/2 Tsp Salt
- 1 Tsp Italian seasoning
- 1/2 Tsp Ground black pepper
- 2 Tbs Tomato paste
- 28 oz Crushed tomato
- 1 qt Chicken stock
- 1 Cup Heavy Cream
- 10 oz Cheese tortellini or ravioli
- Fresh basil – chopped
Directions
- In a large pot or dutch oven, brown the mild italian sausage in 1 TBS of olive oil over medium high heat.
- Add the diced onions and the garlic to the italian sausage and cook for 3 to 5 minutes over medium heat until the onions are translucent.
- Add the tomato paste, salt, crushed red pepper, italian seasoning, ground black pepper and cook for 2 to 3 minutes over medium heat.
- Add the chicken stock and remove any fond from the bottom of the pot or dutch oven. Add the crushed tomatoes and bring to a simmer.
- Simmer for 15 to 20 minutes.
- Add the heavy cream and bring back to a simmer.
- Add your pasta and cook for 5 to 7 minutes.
- Serve in a bowl and top with fresh basil.