By Tony Tantillo


2 qt. Chicken Stock
8 oz. Shredded Chicken
8 oz. Fresh Tortellini
3 oz. Italian Parsley
3 Basil Leaves
2 oz. Olive Oil
Salt & Pepper


  • Empty chicken stock into a pot
  • Add chicken and tortellini, heat stock to boil
  • Plate with parsley, basil & olive oil
  • You can serve with toasted bread of your choice

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