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CHICKEN TORTELLINI SOUP 
9 oz. pkg. frozen cut broccoli, thawed
6 1/2 c. water
3 (10 3/4 oz.) cans condensed chicken broth
1 can cream of chicken soup
2 c. cubed, cooked chicken
1 c. chopped onions
1 c. sliced carrots
2 garlic cloves, minced
1/2 tsp. basil
1/2 tsp. oregano
7 oz. pkg. cheese tortellini

In large pot or Dutch oven, combine water, chicken broth, soup, chicken, onions, carrots, garlic, basil and oregano. Bring to boil; add tortellini. Simmer uncovered 30 minutes. Add broccoli. Simmer 5 to 10 minutes until broccoli is tender. Serve with Parmesan cheese, if desired. 10 (1 1/2 cup) servings.
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