Chicken Tortellini Soup (Tortellini in Brodo)
Equipment
- 1 pot
- 1 wooden spoon
Ingredients
- 8 oz skinless boneless chicken breast small cubed (You may replace it with skinless boneless chicken thighs)
- Salt and ground white pepper to taste or you can use black pepper
- 2 tablespoons olive oil not extra-virgin
- ½ medium yellow onion small diced (or you can use white onion)
- 3 cloves of garlic minced
- ½ cup dry white wine
- 8 cups chicken broth homemade or store-bought
- 1 bay leaf
- 7 oz chicken or cheese tortellini uncooked (200 g), use dry, refrigerated, or frozen tortellini. The latter may take a little longer to cook.
- 1 large tomato peeled, deseeded, and small diced. If you want, use drained canned diced tomatoes (You may use about 1 to 2 cups baby spinach instead if you prefer)
- ¼ cup chopped Italian parsley
Instructions
- Pat dry the chicken and season with salt and pepper to taste. Reserve.
- Heat a medium no-stick pot over medium heat, add the olive oil, and sauté the onion for about 3-4 minutes or until translucent. Add the seasoned cubed chicken and cook for about 5 minutes, stirring now and then. Add the garlic and cook for about 1 minute, stirring once and a while.
- Pour in the wine and let almost evaporate. Then, add the broth and the bay leaf.
- Increase the heat to medium-high and bring to a boil. Add the tortellini and let cook for about 8-10 minutes (or for the time stated in your package), or just until becomes al dente.
- Remove from the heat, add the tomato, and let rest for about 3 minutes. Adjust the salt and pepper to your taste, discard the bay leaf, and stir in the parsley.
- Serve with garlic bread or a hard-crusted crust. If you want, sprinkle some grated Parmesan cheese on top of the soup. Enjoy!
Recipe Notes
- Let the chicken tortellini soup cool and then store in an airtight container in the fridge for up to 2 days.
- Freeze either in airtight containers or gallon-sized freezer zipper bags. Because liquids expand when frozen, leave about an inch at the top of the bag to allow expansion. To avoid freezer burn, remove any excess air.
- Lay the soup bags down in a flat single layer on cookie sheets and place them in the freezer on a level surface. After they are frozen, stack the bags up on their side in the freezer to save space.
- Thaw in the fridge overnight.
- Reheat over low heat on the stovetop or in the microwave at 60% power, avoiding overcooking any ingredients before heating through.
Nutrition
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