Chicken Tortellini Soup
By laurenlupine
Rate this recipe
0/5
(0 Votes)
Ingredients
- You Will Need:
- 1 whole, roasted deli chicken, deboned and shredded
- 3 cloves garlic, smashed
- 2 large carrots, cut in circles
- 1 medium onion, diced
- 2 ribs celery, diced
- 4 sprigs fresh thyme
- 2 quarts low-sodium chicken broth
- 4 black peppercorns
- 1 bay leaf
- 2 Tbsp. chopped flat-leaf parsley
- 1 pound cheese tortellini, store bought
- Kosher salt
- 1/4 cup finely chopped flat-leaf parsley
- Parsley stems, for garnish
- Grated Parmesan, for top of soup
- 1 crusty baguette to serve with soup
Details
Preparation
Step 1
Set a large stockpot over medium heat. Add olive oil, garlic and thyme, and gently sauté until fragrant—about 2 minutes. Add carrots, onion and celery. Season with salt, and cook for 5 to 7 minutes. Pour in chicken broth, and add peppercorns, parsley and bay leaf. Bring to a boil, then reduce heat and simmer for 25 minutes.
Add shredded chicken to the pot of chicken soup and add tortellini. Bring to a boil, and cook for 2 to 3 minutes to allow the flavors to come together. Give it a final season with salt and pepper, and serve in shallow bowls with a small shower of parsley and grated Parmesan. Garnish with a parsley stems, and serve with some torn pieces of crusty bread.
You'll also love
- Seafood - Shrimp Newburg (Recipe... 0/5 (0 Votes)
- Southern-Style Corned Beef and... 0/5 (0 Votes)
- Crock-pot Ravioli Casserole 0/5 (0 Votes)
- Pasta with Scampi Sauce 0/5 (0 Votes)
- Joey's Baked Macaroni 0/5 (0 Votes)
- Tortellini with Mushroom and... 0/5 (0 Votes)
Review this recipe