I created this soup to make my husband dream about it jealously. My italian hubby is a great cook, but sometimes, I just want to be a little bit...mysterious with what I cook, so he can't figure it out.I wanted a soup that was a main course, or an appetizer, that would be good with bread, or with lasagna, and even better the next day (if it lasted!) With five kids, it had to be better than good, creamier than creamy, and easy to make! This soup fit the bill, and he's been in love with it ever since! Hey, after 26 years, a girl's gotta' do what a girl's gotta do, right? Enjoy, y'all!
1Season Chicken using salt, pepper, and 1/2 of Lemon Pepper or Adobo Seasoning. Brown chicken in stock pot with 1/4 C. of Olive Oil on medium heat. Remove chicken and drain on paper towel lined plate. Reduce heat, and add garlic, onions, celery, and carrots. Cook until onions are caramelized, but do not allow garlic to burn. Remove all vegetables to plate with chicken.
2Deglaze pan with 1 cup of Chicken Broth. Return all chicken and vegetables to stock pot. Add all Chicken Broth.
3Add condensed soups.
4Add Remainder of Adobo Seasoning, remaining poultry seasonings. and water.
5Simmer on Medium-Low, but do not boil, for 45 minutes, stirring no more than every 10 minutes. Increase heat to Medium, and boil for five minutes.
6While soup boils, add tortellini, stirring to keep pasta separated. Boil 6 minutes, and remove from heat.
7Let soup rest for 15 minutes without stirring. Add milk and cheese.
8Let soup rest for 10 additional minutes before service.