LTS Chicken Tortellini Soup

1 package Dried Tortellini

1 tsp. dehydrated Garlic (powder, flakes or minces)

½ C. dehydrated Onion

4-6 C. Chicken Broth (or Water + Bouillon)

1 tsp. tomato paste (You can use the whole can if it’s not possible to reserve it for another use.  Use 5-6 C. stock, not 4)

1 (24-ounce) jar marinara sauce

1 to 2 tsp. sugar, to taste

1-2 cans Chicken

1 tsp. dried basil

1 tsp. dried parsley

1/2 tsp. dried oregano

1/2 tsp. dried thyme

1/2 tsp. garlic powder

1/2 tsp. onion powder

1/4 tsp. fennel seeds, crushed

Salt & freshly ground black pepper, to taste

Parmesan Cheese

Fresh Basil, Parsley, or Thyme, for garnish, if available

 

Simmer tortellini with garlic and onion in broth until tortellini is not quite yet al dente.  Add tomato paste, marinara and sugar and stir until incorporated and heated through; the tortellini should be at the texture that you like before continuing.  Stir in chicken (undrained), and all herbs and spices.  Simmer just to heat chicken and serve.  In garden season, wilting spinach or other dark leafy green into this soup is lovely