CHICKEN TORTELLINI SOUP
I’ve had a package of tortellini sitting in my fridge for two weeks. My husband is big on no flour and no sugar so we’ve been eating all the healthy things.
Guess what? He went out of town and by day four of him being gone I had lost my mind and just wanted an easy dinner that everyone would eat without crying.
Classic chicken noodle soup with a cheese tortellini soup? Yes ma’am. No one cried. Everyone was full. I call it a success.
A mirepoix is the base to most soups and is onion, carrots, and celery with a ration of 2:1:1. In this version we have more carrots than the traditional mirepoix and equal portions of onion and celery.
You can definitely up the herbs in this soup but when feeding my kids I keep it simple.
OTHER SOUP RECIPES:
Yield: 6 servings
- 2 tablespoons butter
- 1 cup sliced carrots
- 1/2 cup white onion, diced
- 1/2 cup celery, sliced
- 2 cloves garlic, minced
- 6 cups low-sodium chicken broth (I like Better Than Boullion Base)
- 1 (9 ounce) package cheese tortellini
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried parsley
- 1/4 teaspoon pepper
- 2 -1/2 cups shredded rotisserie chicken
- grated Parmesan cheese
In a large pot, melt butter over medium heat. Add the carrots, onion, celery, and garlic over medium heat for 3-5 minutes or until vegetables are tender.
Stir in broth, tortellini, thyme, parsley, and pepper. Bring to a boil then reduce to a simmer. Cover and cook for 10-15 minutes or until tortellini are tender.
Stir in the rotisserie chicken and simmer until warmed through. Add salt to taste. Sprinkle each serving with Parmesan cheese.