Chicken Tortellini Soup

Tortellini soup is the best of both worlds; filling, cheesy pasta and warm light soup. My version uses split chicken breast instead of a whole chicken and whole wheat four cheese tortellini. The whole wheat pasta holds up very well when cooked in the soup.

Adapted from Taste of Home Casseroles, Slow Cooker, and Soups

Yields 8 Servings

1 Package fresh split chicken breasts with skin and bone
2 1/2 quarts cold water
3 teaspoons salt
2 chicken bullion cubes
1/2 medium onion, chopped
1/8 teaspoon black pepper
1/4 teaspoon dried marjoram
1 teaspoon fresh thyme
1 bay leaf
1 cup diced carrots
1 cup diced celery
1 6oz package fresh, whole wheat, cheese filled, tortellini

In a large soup pot place first 11 ingredients. Cover and bring to a boil. Reduce heat; cover and simmer 2 hours until chicken is very tender. Remove chicken from broth and cool. Remove chicken breast skin and bones and dice. Skim any excess fat from broth and bring to a boil. Add tortellini to broth and cook according to package directions. When tortellini are done add diced chicken back in and season. Remove bay leaf and serve sprinkled with Parmesan cheese.