chicken tortellini soup


• 2 c. shredded rotisserie chicken breast
• 1 medium onion, chopped
• 2 large garlic cloves, finely chopped
• 2 tsp. Italian seasoning
• 2 tsp. fennel seeds
• 6 c. low-sodium chicken broth
• 2 Tbs. Nocellara, Colline Salernitane or any EVOO
• 1 large zucchini, halved lengthwise and sliced
• 1 (9 oz) pkg. cheese-filled tortellini
• 1 pint cherry tomatoes, halved
• 1 Tbs. fresh lemon juice

Preparation: Saute onion in hot oil in a large saucepan over medium heat 5 min or until tender. Add garlic, Italian seasoning & fennel seeds and cook, stirring constantly, for 2 min. Stir in broth & chicken, cover and simmer 10 min. Add zucchini and tortellini and simmer 7 min. Stir in tomatoes and lemon juice and cook 2 more min. Season to taste with salt and pepper. Serve with grated Parmesan cheese and basil. *Serves 6.

**An original Carter & Cavero recipe adaptation from Marian Cooper Cairns