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tortellini soup is a hit
By marissa | December 28, 2005
I used this recipe from Real Simple and made a few adjustments [in brackets]. My family LOVED it, I hope you do too!
(photo from Real Simple, soon to be replaced with a photo of my own)
1 3 1/2- to 4-pound chicken, cut into 8 pieces [I just used shredded chicken from a can - already cooked and saves time.]
6 cups low-sodium chicken broth
2 carrots, cut into thin rounds
1/2 bunch Swiss chard, cut crosswise into 1-inch strips [I substituted spinach.]
1 8- to 9-ounce package tortellini, preferably vegetable [I used cheese.]
3/4 teaspoon kosher salt
1/4 teaspoon black pepper
1/4 cup (1 ounce) grated Parmesan
[I skipped this whole part because the chicken I had was already cooked.]
6 cups low-sodium chicken broth
2 carrots, cut into thin rounds
1/2 bunch Swiss chard, cut crosswise into 1-inch strips [I substituted spinach.]
1 8- to 9-ounce package tortellini, preferably vegetable [I used cheese.]
3/4 teaspoon kosher salt
1/4 teaspoon black pepper
1/4 cup (1 ounce) grated Parmesan
[I skipped this whole part because the chicken I had was already cooked.]
Rinse the chicken pieces and remove the skin. Place them in a large saucepan. Add the broth and 2 cups of water. Bring to a boil. Reduce heat and simmer gently until the chicken is cooked through, about 35 minutes. Skim any foam that rises to the surface. Transfer the chicken to a plate; let cool. Shred the meat; discard the bones.
Meanwhile, strain the broth and return it to the saucepan. [Here is where I started to cook.]Bring to a boil. Add the carrots, Swiss chard, tortellini, salt, and pepper. Simmer according to the tortellini’s package directions. When the tortellini are done, add the chicken and heat for 3 minutes. Ladle the soup into bowls and sprinkle with the Parmesan.
Yield: Makes 4 servings (9 cups)
[Time: If you use pre-cooked chicken and tortellini that is not frozen this can be made in about 20 minutes.]
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