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Ingredients

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Directions

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  • In a Dutch oven, cook onion and garlic in butter until the onion is tender.

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  • Stir in soup and tomato juice until combined. Add milk, basil, oregano, and black pepper. Bring to a simmer and cook, uncovered, for 10 minutes.

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  • Cook tortellini according to package directions, except cook carrots with tortellini. Drain off the water.

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  • Add the pasta and carrots to the tomato soup. Stir in chicken. Heat through. Garnish with sprigs of oregano, if you like. Makes 6 servings.

Nutrition Facts

375 calories; total fat 12g; cholesterol 79mg; sodium 1009mg; carbohydrates 41g; fiber 2g.

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