Italian Garden Vegetable Soup - cooking recipe

Ingredients

3 c. cooked chicken, cut in bite size pieces
2 (14 1/2 oz.) cans diced tomatoes with basil, garlic and oregano
2 (15 1/4 oz.) cans whole kernel corn, drained
2 (14 1/4 oz.) cans peas and carrots, drained
2 (14 1/2 oz.) cans cut green beans, drained
4 (14 1/2 oz.) cans chicken broth
8 oz. cooked tortellini (optional)

Preparation

Brown 4 to 6 boneless chicken thighs or 2 to 3 boneless chicken breasts with basil, salt, pepper and poultry seasoning. Cut/dice into bite size pieces. Combine broth, tomatoes (undrained) and vegetables in large soup pot. Bring to boil. Add chicken and simmer until chicken is done. Add tortellini and heat through. Serve with Parmesan cheese and a crusty French loaf.