January 28, 2011

Chicken Tortellini Soup


Chicken Tortellini Soup

This is not my recipe.  I got it from: 

I did however change it up a little.  I didn't have any cheese tortellini ( I usually always have some on hand in my freezer) so I used Barilla Ricotta and Spinach tortellini instead.  I also did not have any sherry so I skipped it.

Chicken Tortellini Soup
Store-bought tortellini and roasted chicken put this recipe squarely in the easy-to-make category, yet it tastes like it took all day.
Makes: 12 cups

Total time: 1 hour
2cups diced onion
2cups sliced celery
1cup sliced carrot
1Tbsp. minced garlic
1Tbsp. dried Italian seasoning
2Tbsp. olive oil
14cup dry sherry
8cups low-sodium chicken broth
4cups chopped cooked chicken (1 lb.)
3cups refrigerated cheese-filled tortellini (9 oz.)
Salt and black pepper to taste
Thinly sliced fresh basil
Sweat onion, celery, carrot, garlic, and Italian seasoning in oil in a Dutch oven or large pot over medium heat for 10 minutes, stirring occasionally.

Deglaze pot with sherry and simmer until nearly evaporated.

Stir in broth, bring to a boil, then reduce heat and simmer soup 10 minutes. Add the chicken and tortellini, and simmer, partially covered, until tortellini is cooked through, 8-10 minutes. Season with salt and pepper.

Garnish each serving with basil.


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