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Chicken Tortellini Soup
Chicken Tortellini Soup is a delicious way to feed a hungry crowd in no time at all!
Yield: 10 servings 1x
Prep: 15 minutesCook: 15 minutesTotal: 30 minutes
Ingredients
1 pound cheese tortellini (fresh or dried)
2 tablespoons extra virgin olive oil
1/2 cup onions, diced
1/2 cup celery, diced
1 cup carrots, diced
Pinch red pepper flakes
2 quarts chicken stock
1 cup fresh basil
2 cups baby spinach
2 cups cooked chicken meat, shredded
1/2 cup freshly grated Parmesan cheese
Salt and pepper to taste
Instructions
- Cook tortellini according to package directions but err on the side of slightly undercooked. Cool under cold water and set aside. They will cook a little more in the finished hot soup later in this recipe.
- In a large Dutch oven or heavy bottomed pot over medium high heat, add olive oil, onions, celery, carrots and red pepper flakes and saute for four minutes.
- Add stock and bring to a boil then simmer until vegetables are tender, about five more minutes.
- Stack and roll the basil leaves into a cylinder then slice across from one end to the other leaving small pieces of basil. This is called chiffonade.
- Add the basil, spinach, shredded cooked chicken, Parmesan and the cooked tortellini and heat to serving temperature.
- Taste and season as needed, then serve.
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