Tortellini Soup

Ingredient

• 3 tablespoons Crisco® Pure Vegetable Oil
• 1 red pepper, diced
• 1 small onion, chopped
• 3 garlic cloves, minced
• 1 tablespoon dried basil
• 2 teaspoons fennel seeds
• 1/4 to 1/2 teaspoons dried crushed red pepper
• 6 cups chicken broth
• 2 medium zucchini, diced
• 1 carrot, diced
• 1 (9 oz.) package fresh cheese tortellini
• 1 1/2 cups diced cooked chicken
• Grated Parmesan cheese

Preparation

1. HEAT oil in heavy large saucepan over medium heat. Add red pepper, onion, garlic, basil, fennel seeds and crushed red pepper. Cook and stir about 5 minutes or until vegetables are just tender. Add broth. Cover pot; simmer 8 minutes.
2. ADD zucchini and carrot. Cover and simmer about 5 minutes or until carrot is almost tender. Increase heat to high; bring soup to boiling. Add tortellini; boil about 5 minutes or until tender.
3. ADD chicken; cook about 1 minute or just until heated through. Season to taste with salt and pepper. Ladle into bowls. Garnish with Parmesan cheese.