Soups: Tortellini 06 by Recipe Cottage

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	Tortellini 06

		Chicken Tortellini 1 whole chicken 3 to 4 pound size 1 medium onion diced 1 cup diced carrot 1 cup diced celery 1 large potato cut into small cubes 2 cloves garlic chopped very fine fresh basil fresh oregano fresh parsley 2 quarts chicken stock 12 oz to 1 lb cheese tortellini salt and pepper 2 to 3 tbs butter Saute the onion, carrot, celery and garlic in butter until the onion is tender in a large soup or stock pot. Add the chicken, whole or cut up into the pot. Add the chicken stock, basil, oregano, parsley and salt and pepper to taste. Make sure that the chicken is fully covered. Bring to a boil and cook until chicken is very tender and easily removed from the bone. Water may have to be added to keep the chicken covered during cooking. Remove the chicken remove skin and bone and shred the chicken into small pieces. Add the potato to the soup when returning the shreded chicken to the pot. Simmer slowly for another 30 minutes. Add the tortellini and simmer until the tortellini are all floating. Salt and pepper to taste. Serve with a good bread stick or a crusty italian bread.