Easy Tortellini Soup

This is a recipe I came up with before Harp's built the new store! They had these packages of cheese tortellini in the cold section and I thought....Ill bet that would make a good soup! I looked up several simple tortellini soup recipe on Pinterest and came up with this one! The boys request it about every other week! Also, the leftovers get better and better!

• You can substitute refrigerated tortellini for the bag of tortellini in the pasta section. BUT you need to rinse it before adding it to the soup! The preservatives will make it way too salty if you just add it without rinsing it! It will still be good!!! Just do NOT add salt and RINSE it!

Easy Tortellini Soup

• Chicken Breasts (thawed)
• Tortellini (refrigerated OR bagged in the pasta section)
• Squash and Zucchini (fresh cubed)
• Lemons (one and a half or more to taste)
• 24oz Jar of your favorite pasta sauce (yes any pasta sauce)
• 32oz Chicken Broth
• 2 Chicken Bouillon Cubes (optional but adds rich flavor)
• 2 Bay Leaves (optional but adds flavor)
• Onion Powder
• Garlic Powder
• Pepper
• Italian Seasoning (optional but adds flavor)
• Butter or Margarine (I always use Country Crock)

In a large stock pot, heat margarine and begin to sauté squash and zucchini with listed seasonings. Cook until veggies just start to become transparent on the edges. Add a tiny bit of the chicken broth(maybe half a cup) and lemon juice, and cook veggies for about 5 minutes longer. 

Add in the rest of the chicken broth, whole jar of pasta sauce, bouillon cubes, and a few slices of lemon. Cook until boiling while you slice your chicken breasts into 1/3's. 

Once boiling, carefully add your chicken breasts. While the chicken cooks, boil your tortellini in a separate pot. 

Once your chicken is cooked, take it out of the soup with tongs and shred(or cut up it doesn't matter). Add back to the pot until its lightly boiling again. Add tortellini and the rest of the lemon juice. Cook until thoroughly heated! Enjoy with french bread and a salad!