Food | 1 Tortellini & Chicken Soup

Friday, November 9, 2012

It's getting brisk outside, take the chill off with a cup (or bowl!) of this quick and hearty Tortellini & Chicken soup.

  •  1 medium onion chopped
  •  2 large carrots chopped
  •  2 stalks of celery chopped (reserve leaves)
  •  2 packages of refrigerated cheese tortellini
  •  4 cups of fresh baby spinach roughly chopped
  •  2 large chicken breasts poached
  •  2 cans of chicken stock (or 2 bullion cubes)
  •  1 bay leaf
  •  4-5 whole peppercorns
  •  dash of white wine (optional)
  •  2 tablespoons of olive oil
  •  1 teaspoon black pepper
  •  3 tablespoon salt
  •  handful of fresh parsley 
  •  shredded Parmesan cheese
  • Fill a large sauce pan with enough water to cover chicken breasts, add bay leaf,  peppercorns, white wine and 1 tablespoon of salt, bring to a boil. Add chicken breast and cook at a simmer for 5 minutes. Turn heat off, cover pot and let sit for 1 - 4 hours.
  •  In a large stockpot add olive oil and bring to medium heat, add carrots and cook for 5  minutes.  Add celery and cook 4 more minutes, then add onion and cook till onion is soft (about 3 minutes). Add stock and bring to a boil, reduce to medium heat and simmer.
  • Remove chicken from pot and shred with fingers, add to simmering stockpot. Add poaching stock to soup, including bay leaf but discarding peppercorns. 
  • Bring back up to a boil and add tortellini, cook for about 5 - 8 minutes (see package for cook time).
  • Add spinach, celery leaves and parsley.
  • Dish and sprinkle with a bit of freshly grated Parmesan cheese! Enjoy with a thick slice of buttered bread and a glass of white wine.


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