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Chicken & Cheese Tortellini Soup
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Description
I had some tortellini in my freezer and this is what I decided to do with them.
Ingredients
- 2 Tablespoons Extra Virgin Oilve Oil
- 1 whole Medium Onion, Diced
- 4 stalks Celery, Sliced
- 4 whole Carrots, Sliced
- 1 clove Garlic, Minced Or Grated
- 32 ounces, fluid Chicken Stock
- 1 cup Cooked Chicken, Slighlty Shredded
- 1 teaspoon Dried Thyme
- 1-½ cup Frozen Cheese Filled Tortellini
- ½ cups Frozen Sweet Corn
- 1 pinch Dried Red Pepper Flakes
- 1 pinch Dried Basil
- 4 whole Campari Or Plum Tomatoes, Seeded And Quartered
- 1 cup Roughly Chopped Baby Spinach
- 4 whole Small Sweet Peppers Or 1/2 Sweet Bell Pepper, Diced (preferably Orange Or Yellow For Their Color)
- Parmesan Cheese, Grated, For Garnish
Preparation
In your favorite soup pot, heat the olive oil until it begs for mercy (or starts to smoke a little). Toss in the mirepoix: that’s French for the onion, celery and carrots. Sauté over medium-high heat until the onion and celery are translucent. Add the garlic and cook for another minute, stirring constantly, being careful not to burn the garlic.
Pour in about 1/4 cup stock to deglaze the bottom of the pan. Add remaining stock along with the chicken, thyme, tortellini and corn. Bring up to a boil; reduce to medium-low. Add red pepper flakes, basil, tomatoes, spinach and peppers. Cook for about 10 minutes or until the spinach cooks and all ingredients are heated through. Adjust the salt and pepper to your taste.
Serve piping hot with a little Parmesan sprinkled on top.
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