Chicken Tortellini Soup

• 14 c. water
• 9 (10 1/2 oz.) cans condensed chicken broth
• 3 (10 1/2 oz.) cans condensed cream of chicken soup
• 6 c. cubed cooked chicken
• 3 c. chopped onions
• 3 c. sliced carrots
• 1 1/2 c. dry vermouth or water
• 6 garlic cloves, minced
• 1 1/2 tsp. dried basil leaves
• 1 1/2 tsp. dried oregano leaves
• 3 (7 oz.) pkg. dry cheese tortellini
• 2 (16 oz.) pkg. frozen broccoli cuts, thawed
• 3/4 c. grated Parmesan cheese, if desired

1. In large stockpot (12-quart capacity) combine water, chicken broth, soup, chicken, onions, carrots, vermouth, garlic, basil and oregano.
2. Bring to a boil; add tortellini.
3. Simmer uncovered for 30 minutes, stirring occasionally.
4. Add broccoli; simmer an additional 5 to 10 minutes or until broccoli is crisp-tender. Serve with Parmesan cheese.
5. Makes 30 (1 1/2 cup) servings.

water, condensed chicken, condensed cream, chicken, onions, carrots, water, garlic, basil, oregano, dry cheese tortellini, frozen broccoli cuts, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=161844 (may not work)