Chicken Tortellini Soup

This simple recipe is like an Italian twist on chicken noodle soup. The cheese-filled tortellini and Italian herbs make it special.

—Jean Atherly, Red Lodge, MT

Takes: 30 min. • Makes: 8 servings

• 2 cans (14 ½ oz. each) chicken broth
• 2 cups water
• ¾ lb. boneless skinless chicken breasts, cut into 1-in. cubes
• 1 ½ cups frozen mixed vegetables
• 1 pkg. (9 oz.) refrigerated cheese tortellini
• 2 celery ribs, thinly sliced
• 1 tsp. dried basil
• ½ tsp. garlic salt
• ½ tsp. dried oregano
• ¼ tsp. pepper

1. 1. In a large saucepan, bring broth and water to a boil; add chicken. Reduce heat; cook for 10 minutes.
2. 2. Add the remaining ingredients; cook 10-15 minutes longer or until chicken is no longer pink and the vegetables are tender.

1 cup: 170 cal., 4g fat (2g sat. fat), 37mg chol., 483mg sod., 20g carb. (2g sugars, 3g fiber), 14g pro. Diabetic exchanges: 2 lean meat, 1 starch.