INGREDIENTS
2 tbsp. olive oil
1 medium onion
2 large Garlic cloves
2 tsp. italian seasoning
2 tsp. fennel seeds
6 c. low-sodium chicken broth
2 c. shredded rotisserie chicken breast
2 piece Parmesan rind (optional)
1 large zucchini
1 package refrigerated cheese-filled tortellini
1 pt. cherry tomatoes
1 tbsp. fresh lemon juice
grated Parmesan cheese
Fresh torn basil leaves
2 tbsp. olive oil
1 medium onion
2 large Garlic cloves
2 tsp. italian seasoning
2 tsp. fennel seeds
6 c. low-sodium chicken broth
2 c. shredded rotisserie chicken breast
2 piece Parmesan rind (optional)
1 large zucchini
1 package refrigerated cheese-filled tortellini
1 pt. cherry tomatoes
1 tbsp. fresh lemon juice
grated Parmesan cheese
Fresh torn basil leaves
DIRECTIONS
- Sauté onion in hot oil in large saucepan over medium heat 5 minutes or until tender. Add garlic and next 2 ingredients and cook, stirring constantly, 2 minutes.
- Stir in broth and next 2 ingredients; cover and simmer 10 minutes. Add zucchini and tortellini and simmer 7 minutes.
- Stir in tomatoes and lemon juice and cook 2 more minutes. Season to taste with salt and pepper. Discard Parmesan rinds. Serve with grated Parmesan cheese and basil.
