SOUP'S ON (IN A SNAP!)

Quick-simmered bowls deliver satisfaction in just half an hour

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Chicken Tortellini Soup

This simple recipe is an Italian twist on chicken noodle soup. The tortellini and Italian herbs make it special.

—Jean Atherly, Red Lodge, MT

Takes: 30 min.

Makes: 8 servings (about 2 qt.)

2 cans (14½ oz. each) chicken broth

2 cups water

¾ lb. boneless skinless chicken breasts, cut into 1-in. cubes

1½ cups frozen mixed vegetables

1 pkg. (9 oz.) refrigerated cheese tortellini

2 celery ribs, thinly sliced

1 tsp. dried basil

½ tsp. garlic salt

½ tsp. dried oregano

¼ tsp. pepper

1. In a large saucepan, bring broth and water to a boil; add chicken. Reduce heat; cook for 10 minutes.

2. Add the remaining ingredients; cook for 10-15 minutes longer or until chicken is no longer pink and vegetables are tender.

1 CUP 170 cal., 4g fat (2g sat. fat), 37mg chol., 483mg sod., 20g carb. (2g sugars, 3g fiber), 14g pro.

Beef Noodle Soup

This delicious soup only takes minutes but tastes as if it simmered all day!

—Margery Bryan, Moses Lake, WA

Takes: 25 min.

Makes: 8 servings (2 qt.)

1 lb. ground beef

½ cup chopped onion

2 cans (14½ oz. each) Italian stewed tomatoes

2 cans (10½ oz. each) beef broth

2 cups frozen mixed vegetables or 1 can (15 oz.) mixed vegetables

1 tsp. salt

¼ tsp. pepper

1 cup uncooked medium egg noodles

In a Dutch oven, cook beef and onion over medium heat until meat is no longer pink, 5-7 minutes, crumbling beef; drain. Add the tomatoes, broth, vegetables and seasonings. Bring to a boil; add noodles. Reduce heat to medium-low; cover and cook until noodles are tender, 10-15 minutes.