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Chicken Tortellini Minestrone Soup
Prep Time: 00:30
Cook Time: 04:00
2 cans great northern beans, drained and rinsed
6 tbsp olive oil
1 large onion, diced fine
4 carrots, peeled and diced
2 - 3 zucchini, seeded, cut in half lengthwise and sliced into 1/4" half moons
8 cloves garlic, minced (or 3 tsp minced garlic)
1 (28 oz) can crushed tomatoes
1/4 cup red wine, optional
8 cups chicken broth
3 cups water
1 tsp dried basil
1 tsp dried oregano
1/4 tsp red pepper flakes
20 oz package refrigerated cheese tortellini
1 lb chicken breast, cooked and shredded
salt and pepper
1In a large dutch oven (or large pan if you're using a crockpot), heat olive oil over medium-high heat. Add onion and carrots to the pan and allow to cook for 5-10 minutes, or until beginning to soften.
2Add garlic to pan and cook until fragrant, 30-60 seconds. Add red wine and cook for an additional 1-2 minutes, or until the liquid has cooked down.
3Add crushed tomatoes to the pan and allow to cook until reduced by half, about 10 minutes.
4If using a crockpot, transfer the tomato mixture from the pan to the crockpot and continue with the remaining instructions.
5Add chicken broth, water, dried basil, dried oregano, and red pepper flakes to the pan or crockpot. Stir the ingredients, cover, and reduce the heat to low. Cook the soup for 3 1/2 to 4 hours, stirring occasionally.
615 minutes before serving, bring the soup to a simmer and stir in the tortellini, chicken and zucchini.
7Season to taste with salt and pepper.
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