Chicken Tortellini Soup with Zucchini and Tomatoes

Ingredients

• 2 tablespoons olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
• 4 cups chicken broth
• 1 (14.5-ounce) can diced tomatoes
• 1 (9-ounce) package cheese tortellini
• 1 medium zucchini, diced
• 1 teaspoon Italian seasoning
• Salt and pepper, to taste

Directions

1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic and cook until the onion is soft and translucent, about 5 minutes.
2. Add the chicken and cook until it is no longer pink, about 6 minutes.
3. Add the chicken broth, tomatoes, tortellini, zucchini, and Italian seasoning. Bring the mixture to a boil, then reduce the heat and simmer for 10 minutes.
4. Add salt and pepper to taste, then serve the soup hot.

Interesting Facts

• Tortellini is a type of pasta that originated in the Italian region of Emilia-Romagna.
• Zucchini is a type of summer squash that is usually green, but can also be yellow or white.
• Italian seasoning is a blend of herbs that typically includes oregano, basil, thyme, and rosemary.