Notes: Original recipe from a Sunset magazine. Very light soup. Original recipe did not call for garlic, but I nearly always use garlic. 1-1/2 quarts chicken broth 1/2 cup dry white wine 1/2 tsp. dried oregano 1 tsp. dried basil 1 cup peeled baby carrots (about 2 inches long), halved lengthwise 1 cup chopped red bell pepper 1 package (9 oz.) filled fresh tortellini or ravioli, such as pesto or mushroom 3/4 pound boned, skinned chicken breast halves, cut into 1-inch pieces 2 T. chopped fresh parsley   * 3-4 cloves, garlic, finely chopped (or less, to your taste) In a covered 5 to 6 quart pan over high heat, bring broth, wine, oregano, and carrots to a boil. Add bell pepper and tortellini; boil, uncovered, for 4 minutes. Stir in chicken and simmer until it's no longer pink in center (cut to test), about 2 minutes. Stir in parsley. Makes about 9 cups, 4 servings.
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