Chicken Tortellini Soup
This soup is a wonderful and warming way to use your homemade chicken stock. As the seasons progress you can add other fresh vegetables such as asparagus, broccoli, peas, root vegetables, etc.
- 2 tablespoons high-heat oil Add to list
- 1 large onion, peeled and chopped Add to list
- 2 stalks celery, chopped Add to list
- 3 to 6 cloves garlic, chopped (depending on how much you love garlic!) Add to list
- 1/4 cup chopped fennel bulb Add to list
- 2 carrots, peeled and chopped Add to list
- 1 tablespoon fresh thyme Add to list
- 8 cups homemade chicken stock Add to list
- Salt and pepper, to taste Add to list
- 2 boneless, skinless chicken breasts Add to list
- 3 cups chopped chard or kale Add to list
- 1 cup fresh cheese-filled tortellini Add to list
- 1/4 cup chopped fresh basil Add to list
- Grated Parmesan cheese, for garnish (optional) Add to list
Heat oil over medium heat in a heavy soup pot. Cook onions, celery, garlic, fennel, carrots and thyme for about 5 minutes. Pour in stock and season with salt and pepper. Add chicken breasts.
Simmer the soup for about 20 minutes or until vegetables are tender. Remove chicken and cut into bite-size chunks. (They may still be a little pink inside but they will cook further.) Add chicken back to the pot along with chard or kale, tortellini and basil. Simmer for 10 minutes more or until tortellini are tender. Adjust the seasoning with additional salt and pepper, if needed. Serve grated Parmesan to sprinkle on top.
Recipe by, PCC Chef