9 oz. pkg. broccoli
6 c. water
3 (10 3/4 oz.) cans condensed chicken broth
10 3/4 oz. can condensed cream of chicken soup
1 c. chopped onions or leeks
1 c. sliced carrots
1/2 c. dry Vermouth or water
2 garlic cloves, minced
1/2 tsp. basil leaves
1/2 tsp. oregano leaves
2 c. cooked chicken
7 oz. pkg. cheese tortillini
Grated Parmesan cheese, if desired

In large saucepot or Dutch oven, combine water, chicken broth, soup, chicken, carrots, vermouth, basil, garlic and oregano. Bring to boil; add tortellini. Simmer uncovered 30 minutes. Add broccoli. Simmer an additional 5-10 minutes or until broccoli is tender. Serve with cheese. 10 (1 1/2 cups) servings. If fresh tortellini is used adjust cooking time.