This version of tortellini soup is a nice soup for spring!
9 oz. package frozen broccolli, steamed
7 oz. package three-cheese tortellini
3 cups chicken broth OR 3 TBSP chicken bouillon with 32 oz. water
1 can cream of chicken soup
1 cup chopped onion
2 sliced carrots
1 cup water
2 cloves garlic, minced
1/2 tsp. basil
1/2 tsp. oregano
2 cups cooked chicken, cubed
Boil onion and garlic in chicken broth. Add spices, water, cream of chicken soup and carrots. Add tortellini and boil 7 minutes or until done. Add steamed broccoli last. **we like more tortellini and a little less oregano**
Breadsticks **these are some of our favorites!**
Dissolve 1 TBSP yeast and 1 TBSP sugar in 1 1/2 cups warm water.
Add 3 cups flour (I often do half wheat, half white...full wheat don't rise well, but still taste good) and 1/2 tsp salt.
Mix and knead dough for 3 minutes. Cover and let rise for 10 minutes. Roll out to 1/2" thick. Melt 1 cube butter on a cookie sheet. Cut dough into strips and put on buttered cookie sheet. Sprinkle with garlic salt and parmesan cheese. Let rise for 15 minutes.
Bake at 350 degrees for 20 minutes.