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A classy clear chicken soup with tasty tortellini is just the thing to fill you up from the kitchens of  anomalocris

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Decided to cook up something fairly simple this time. This one was made with mushroom and ricotta tortellini, but regular cheese tortellini works fine too.
1 tbsp olive oil
1 medium onion, diced
3-6 cloves garlic, chopped fine
2 chicken breasts, cubed
12 cups chicken stock
3-4 bay leaves
1/2 tsp. whole peppercorns
1/2 tsp. oregano
1&1/2lb fresh/frozen tortellini (if using dried, prepare the tortellini ahead of time and use less)
salt to taste

In a large pot, heat the oil over medium, and saute the garlic and onion until soft and translucent. Add the chicken, increase heat, and cook 3-5 minutes. Add chicken stock, bay leaves, peppercorns, and oregano, and bring to a boil. Reduce heat, and let simmer for 30-45 minutes, covered (this lets the flavours blend together a bit). Add in the tortellini, and cook 10-15 minutes longer. Season with a bit of salt if necessary, and it's ready to eat!

Shoddy photo. I need a new camera.

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