Chicken Tortellini Soup

14 cups water
9 (10 1/2-oz.) cans condensed chicken broth
3 (10 3/4-oz.) cans condensed cream of chicken soup
6 cups cubed cooked chicken
3 cups chopped onions
3 cups sliced carrots
1 1/2 cups dry vermouth
6 garlic cloves, minced
1 1/2 teaspoons dried oregano leaves
1 1/2 teaspoons dried basil leaves
3 (7-oz) pkg. dry cheese tortellini
2 (16-oz) pkg. Frozen Broccoli florets, thawed
3/4 cup grated Parmesan cheese, if desired

In large stockpot (12 quart capacity), combine water, chicken broth, soup, chicken, onions, carrots, vermouth, garlic, basil and oregano. Bring to a boil; add tortellini. Simmer uncovered for 30 minutes, stiring occasionally. Add broccoli: simmer an additional 5 to 10 minutes or until broccoli is crisp tender. Serve with Parmesan cheese.

Makes 30(1-1/2) servings

To make smaller portions just divide in half, for ingredients that cannot be halfed I always add the extra portion.