Chicken Tortellini Soup
 
 
Serves: 8 servings
Ingredients
  • 2 tablespoons olive oil
  • 2 yellow onions, chopped
  • 3 cloves garlic, minced
  • 3-4 carrots, chopped
  • 3-4 celery stalks, chopped
  • ½ teaspoon salt
  • fresh ground pepper
  • ½ teaspoon dried oregano
  • ½ teaspoon dried thyme
  • 2 quarts of chicken broth
  • ½ cup freshly grated parmesan or pecorino cheese plus more for topping
  • 2 roasted or rotisserie chickens
  • 2 cups baby spinach
  • 1 package or tortellini
Instructions
  1. Heat olive oil in a large frying pan over medium-heat. Add onions, garlic, carrots, celery, salt, pepper, oregano, and thyme and saute until soft, about 10 minutes.
  2. Meanwhile, bring chicken stock to a boil in a large soup pot. Add the sauteed the veggies and let simmer until soft, about 10 minutes. Let soup cool and then purée it in high powered blender.
  3. Return soup to a clean pot, and add water or stock if broth is too thick. Adjust seasonings, and add cheese.
  4. Pull all of the meat off the chickens and add it the broth. Bring to a boil, reduce to a simmer and cook on low for an hour. Once done, add the spinach and remove from heat.
  5. Meanwhile, cook tortellini according to package directions. Drain and set aside
  6. When ready to serve, put a big spoonful of tortellini in a large bowl. Ladle warm soup over and top with parmesan cheese.
  7. **You can use brown rice in place of tortellini to make it gluten-free.
Recipe by Three Hungry Boys at https://www.threehungryboys.com/2016/10/20/chicken-tortellini-soup/