I had this bag of frozen tortellinis in my freezer which really weren’t that good when I tried to eat them with sauce, so they lurked there until I could figure out how to use them up. Here was my solution:
Chicken Tortellini Soup
Ratings (out of 5 being best)
- Level of difficulty: easy/quick
- Yum factor: 4
- Health factor: 4
- 1 bag frozen chicken tenderloins (boneless, skinless)
- 1 carton chicken broth (organic, reduced salt if desired)
- 1 can chickpeas/garbanzo beans
- 1 small white onion
- 1 small package of frozen cheese tortellinis
Optional- garlic, celery, carrots, parmesan, parsley, salt and pepper; one packet of chicken flavored bullion from a Ramen noodles pack, or 2 bullion cubes
Boil a handful of frozen chicken tenderloins in pot until cooked all the way through. Cut chicken into little pieces and save 1-2 inches of the water.
Add in one big box of chicken broth. If you desire a stronger flavor, and are not adamantly against MSG, add one packet of ramen noodles “chicken” flavoring or two bullion cubes.
Add a can of garbanzo beans (drained and rinsed first)
Depending on how much your children tolerate vegetables, add a small amount of chopped white onion (which is very mild). You can add 1 Tb minced garlic, some chopped carrots and celery too, for maximal punch, but not necessary.
Add 1 small package of frozen tortellinis.
Boil and then simmer until it tastes seasoned and ready. Vegetables should be tender all the way through too.
Season with salt and pepper, and garnish with fresh parmesan and parsley only if your children tolerate “flakes” or “specks.”
Safety note: for the youngest children, especially those who reject the texture of pasta, cutting the tortellinis up in half or smaller pieces is helpful.