Creamy Chicken Tortellini Soup
INGREDIENTS
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1 cup (3 medium) carrots
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1 cup (5 stalks) celery
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1/2 cup yellow onion, diced
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1 tablespoon olive oil
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1 cup frozen corn
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1 and 1/2 pounds boneless skinless chicken breasts
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6 cups chicken broth (or water)
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2 (26.1 ounces each) Reduced-Fat Cream Starter (Swanson makes this)
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1/4 teaspoon dried rosemary
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1 teaspoon Italian seasoning
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1/2 teaspoon garlic powder
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1 and 1/2 teaspoon lemon pepper
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Salt and pepper, to taste
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1 package (16 ounces) frozen tortellini
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Freshly grated Parmesan cheese, for topping
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Freshly chopped parsley for serving, optional
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