Chicken Tortellini Soup for Souper Sundays

We've had strange weather this January. It started out snowy and cold, cold, cold. Then it soared up into the 50's and stayed there for over a week, as we watched our heavy snow pack melt off. Then Mother Nature threw in a few foggy days, cold and damp, which is unusual for us, the damp, that is. Now we're back to sunshine, but we have wind. A cold, bitter, biting wind.
Good Soup weather.

My post is short today.... we've had a busy week, but I wanted to get this in in time for "Souper Sundays" hosted by Deb at Kahakai Kitchen. Lucky for me, she goes by Hawaii time. (Usually I feel as if I'm running behind on PST, so this is a sigh of relief for me. )

A few days ago, I made this Chicken Tortellini soup. I have a few different recipes for tortellini soup, but this is a good one. It's easy, it's warm, it's good. You could use leftover chicken even-- if you had any. You can throw it together in nothing flat. Add a salad and some french bread and you have a meal.
This is one recipe I've made for years. An old standby, and everyone seems to enjoy it. You can change it around a bit by changing your tortellini. Three Cheese, meat, spinach, etc. The soup is your canvas.

Chicken Tortellini Soup

6 cups water (the recipe says water, but I use about half chicken broth...more than the 3 cans listed right below here. It's a taste thing)
3 10-oz cans chicken broth
1 10-oz can cream of chicken soup
2 cups cubed cooked chicken (or shredded)
1 cup chopped onions
1 cup sliced carrots
1/2 cup dry white wine
2 cloves of garlic, minced
1/2 tsp basil
1/2 tsp oregano
1 -oz package tortellini
1 10-oz package frozen chopped broccoli
Parmesan cheese

Combine water, chicken broth, soup, onions, carrots, wine, garlic and seasonings in a soup pot; mix well and bring to a boil. Simmer until carrots are tender. Add broccoli and simmer for 15 minutes. Add tortellini and simmer for another 10 minutes.
Garnish with Parmesan cheese.

And there you have it.
Simple and good.