1packagerefrigerated OR frozen cheese tortelliniapprox. 2.5 cups
2teaspoonsground black pepper
Red pepper flakesto taste (optional)
In non-stick skillet, saute chicken thighs until no longer pink, (adding water as needed to keep from sticking).
Remove chicken from skillet and shred or cut into bite size pieces. Return to pan. Add carrots, onions, and celery to skillet.
Saute until vegetables are tender-crisp, approximately 7-8 minutes. Remove skillet from heat and set aside.
In soup pot over medium heat, add chicken broth, beef broth, onion soup mix, black pepper, garlic salt, red pepper flakes (if desired) and chicken/vegetable mixture. Allow to simmer for 10 minutes, stirring occasionally.
Based on tortellini package directions, add tortellini and continue cooking until indicated.
Serve hot with crackers, crusty bread, or garlic bread.