Cabbage & Tortellini Soup

• 7 cups Beef Broth
• 7 cups Chicken Broth
• 1 head Cabbage Chopped
• 2 whole Onions, Chopped
• 3 whole Carrots Thin Sliced Into Discs
• 8 ounces, weight Button Mushrooms, Thinly Sliced
• 2-1/2 cups Meat (Chicken, Pork, Or Chicken), Cooked, Seasoned, And Chopped
• 7 cups Frozen Cheese Tortellini
• 1/4 jars (24 Oz. Size Jar) 4 Cheese Tomato Pasta Sauce
• 2 Tablespoons Fresh Ground Pepper
• 1 Tablespoon Sea Salt
• 1 Tablespoon Italian Seasoning
• 1 teaspoon Garlic Powder

1. Place cabbage and broth into a very large soup pot. Bring to a boil. Once it begins to boil, turn it down to a simmer.
2. While the cabbage is simmering, chop up the rest of the veggies as detailed on the above list. Once veggies are chopped, add them to the simmering cabbage. Bring it back up to a simmer.
3. While you are waiting for it to simmer, chop up the (pre-cooked) meat because if you are like me, you don't have this already done. Once it is simmering again, add the meat. Bring back to a simmer.
4. When it is simmering yet again, add the frozen tortellini. Cook the tortellini until done (use the package instructions for the tortellini as a baseline).
5. Now the fun part: Throw everything else in the pot and let cook for a few minutes more, until heated through. Now it is time to dig in!

beef broth, chicken broth, cabbage, onions, carrots, mushrooms, chicken, frozen cheese tortellini, ubc, fresh ground pepper, salt, italian seasoning, garlic

Taken from tastykitchen.com/recipes/soups/cabbage-tortellini-soup/ (may not work)