Sundried Tomato Chicken Tortellini Soup


1 or 2 Pottstown's Sundried Tomato Basil Chicken Breasts (our #1 seller!)
4.5 cups chicken broth
1 package (9 oz.) refrigerated cheese tortellini
1 can (15 oz.) white kidney or cannellini beans, rinsed and drained
1 cup chopped fresh tomato
1/3 - 1/2 cup shredded fresh basil
1-2 teaspoons balsamic vinegar
1/4 teaspoon salt
1/8 to 1/4 teaspoon pepper
1/3 cup shredded parmesan cheese


Cut chicken in small pieces and cook in a skillet for 10-15 minutes, or until all white when cut into.  In a large saucepan, bring broth to a boil.  Add tortellini;  cook until tender, about 6 minutes.  Stir in the chicken, beans, tomato and basil.  Reduce heat;  simmer, uncovered, for 5 minutes.  Add the vinegar, salt and pepper.  Serve with cheese.  Yields 6 servings.

As featured on "WMBD This Morning" January 23, 2008

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