March 19, 2009
Once upon a time, a long time ago, I was watching a cooking show. I don't remember who I was watching, my brain has long since blotted out that little bit of information, but I do remember that they made a chicken based soup that added tortellini and I thought that was a fabulous idea, but never got around to actually trying it out. This weekend I saw some tortellini at the store and decided I'd give it a whirl! I was very pleased with the outcome!
This makes a huge pot of soup, but that's ok too...Left over soup is always a good thing! Soup just gets better as it sits. I actually stuck what was left in the freezer and plan to pull it out one night next week while my parents are visiting, add a little broth and voilà...Dinner is served! Who says chicken soup has to be be boring? Throw in some tortellini and you've got a hearty soup that takes it from chicken soup, to a class in and of itself.
What You'll Need:
Extra virgin olive oil
1 red onion, chopped
2 carrots, cut into rounds
3 ribs of celery, chopped
1 leek, chopped
1 cup of small button mushrooms, sliced
Freshly ground black pepper
3-4 stems of thyme, stripped from the stem
2 twigs of rosemary, stripped from the stem and chopped
2 quarts of chicken broth
1 - 16 ounce package of frozen mixed vegetables
2 cups of chicken chunks
1 - 20 ounce package of Buitoni Mixed Cheese Tortellini
In a large stock pot sauté onion, carrots, celery, leek and mushrooms in a little extra virgin olive oil until onions and mushrooms are tender. Add a pinch of sea salt, some freshly ground black pepper, rosemary and thyme and stir to mix. Add broth, frozen mixed vegetables and chicken and bring to a quick boil and then lower to a simmer. Cook covered for 30 minutes or so, or until carrots are tender.
Once carrots are tender bring the soup back to a boil. Add tortellini and cook for 5-7 minutes until tortellini is plumped and done. Serve immediately.
Notes: You can use any type of tortellini that you like. I like the cheese varieties. You can also add in other vegetables if you like. Alexis suggested lima beans, but then again she suggests those often! ;oP
Posted by Dianne at March 19, 2009 9:38 AM
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oH Di, that looks so good. Why is it in spring that I crave pasta and salad and things with lemon and lime? I guess it's my sense of re-birtha and the things to come with summer's bounty that makes me crave clean, fresh tastes...
Posted by: Dar at March 19, 2009 9:54 AM
I do that too! I always am restless in the spring for fresh ingredients. I guess it's all those months of not having much!
Posted by: Dianne at March 19, 2009 2:11 PM