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January 27, 2011

Chicken and Tortelloni Soup

Chicken and Tortelloni Soup

Recently I was writing a story and the main character invented this soup. I started thinking about the soup and thought "Hey I want to make that!" so I did. I was really pleased with the end result!

This recipe takes a basic chicken soup and kicks it up a notch. With the addition of heavy cream or half and half, along with tortelloni, you take the soup to a whole other level. This soup is slightly creamy, hearty and just perfect for a cold winter day!

What You'll Need:
Extra virgin olive oil
1 red onion, chopped
2 carrots, chopped
2 celery ribs, chopped
2 cups of sliced mushrooms (Note: You can use any variety of mushroom that you like or a mix of varieties.)
1 leek, chopped
Sea salt
Finely ground black pepper
1 tablespoon of dried thyme
2 cups of frozen corn kernels
1 - 10 ounce package of frozen lima beans
1 quart of diced tomatoes (Note: I used some I had canned myself. You could also use two cans of diced tomatoes instead.)
5 cups of chicken broth (Note: I make my own and store it in the freezer in wide mouth glass canning jars and then thaw when I'm ready to use it. You can use store bought broth instead.)
2 cups of chicken chunks
1 1/2 cups of heavy cream or half and half
1 - 8 ounce pacakge of tortelloni (Note: I used a variety with spinach and ricotta. You could also use the stuffed pastas that you find in the refrigerated section of your grocery store.)

In a large stock pot saute red onion, carrots, celery and leeks, along with a generous pinch of sea salt and finely ground pepper, as well as the thyme until just tender.

Next add frozen corn and lima beans and stir to mix. Cook for about 2 minutes to knock the chill out of the vegetables.

After the vegetables are in the pot add diced tomatoes, chicken broth and chicken. Stir and then bring to a quick boil. Reduce heat to simmer and cook for 20 minutes.

After 20 minutes bring the soup back to a slow boil. Add heavy cream and tortelloni and cook for an additional 10-13 minutes until tortelloni is tender and then serve.

Notes: As with any soup you can easily mix this up a bit. You could add different types of frozen vegetables. Peas or edamame would be a good addition. You could use a different kind of onion or shallots instead. The possibilities are endless.

Posted by Dianne at January 27, 2011 10:53 AM

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Comments

Yum! This looks delicious and easy and great for all this snow! I love soups and this looks like a great one Dianne!

Posted by: sherri jo at January 27, 2011 11:08 AM

It is really good. The left overs are possibly even better!

Posted by: Dianne at January 28, 2011 10:51 AM

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