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Recipe: Creamy Chicken Tortellini Soup — Recipes from The Kitchn

As wintry weather wanes into spring, it’s completely commonplace to crave each creamy convenience meals and the intense spark of clean veggies. This soup has all of it — delicate rooster, chunky carrots, wisps of wilted spinach, bite-sized pillows of pasta and cheese, all with a silky broth to tie it in combination.

The Dutch oven is the workhorse of my kitchen. For many of the 12 months it camps out at the again of my range looking forward to the splash of oil and sizzle of onion. Some days this humble pot is stuffed with bread for baking, different days it is slowly simmering inventory. On Saturdays I exploit it to place grocery retailer staples to paintings on this easy, pleasant soup. Pink pepper and garlic sign up for the vintage trio of onion, carrot, and celery for a fast sauté.

Dig throughout the freezer to retrieve a rind of Parmesan stored for simply such an instance, or when you’ve got now not had the forethought merely acquire a pack of Parmesan rinds from the cheese counter of your grocery retailer. A couple of breasts of rooster simmer till delicate sufficient to drag (even if I have skipped this step and substituted the shredded meat of a rotisserie rooster in a pinch). Stir in two handfuls of vegetables — one spinach and the opposite blended herbs — and a dash of half-and-half, and the soup is able to serve.

Get probably the most from your Dutch oven: 10 Issues to Know About Your New Dutch Oven

Pull out your greatest spoon for a style of velvety broth, tacky tortellini, juicy rooster, and delicate greens in each chew. Although your weekend plans depart you simply an hour to spare earlier than supper, that is the Saturday soup to heat you via bone-chilling wintry weather days and delicate spring nights.

Do not throw the rind away: Fast Tip: Taste Soups with Cheese Rinds

Creamy Rooster Tortellini Soup

Serves 6

  • 1 tablespoon

    unsalted butter

  • half of

    huge onion, diced

  • 1 teaspoon

    kosher salt

  • three

    medium carrots, peeled, halved lengthwise and sliced crosswise

  • three

    cloves garlic, minced

  • 2

    medium celery stalks, sliced

  • 1

    medium pink bell pepper, seeded and diced

  • 2

    boneless, skinless rooster breasts (about 1 pound general)

  • 1

    bay leaf

  • 1

    Parmesan cheese rind

  • 1 cup

    low-sodium rooster broth

  • 1 pound

    refrigerated cheese tortellini

  • 1 cup

    half-and-half

  • 2 cups

    contemporary spinach (about 2 oz), coarsely chopped

  • 1 tablespoon

    chopped contemporary parsley leaves

  • 1 teaspoon

    chopped contemporary oregano leaves

  • 1/Four teaspoon

    freshly grated nutmeg

  • 1/Four teaspoon

    freshly flooring black pepper

  • Grated Parmesan cheese, for serving

Soften the butter in a Four-quart Dutch oven or saucepan over medium-high warmth. Upload the onion and salt and sauté till softened and starting to brown, three to Four mins. Upload the carrots, garlic, celery, and bell pepper, and cook dinner till the carrots brighten in colour, three to Four mins.

Upload the rooster breasts, arranging them in one layer. Upload the bay leaf and Parmesan rind, then pour within the rooster broth. Duvet and convey to a boil over medium-high warmth. Discover, cut back the warmth to low, and simmer till the rooster is cooked via and an instant-read thermometer inserted into the thickest section registers 165°F, eight to 12 mins.

Take away and discard the bay leaf and Parmesan rind. The usage of tongs, switch the rooster to a blank chopping board and let cool relatively. In the meantime, upload the tortellini to the soup and cook dinner for 7 mins, stirring on occasion. As soon as cool sufficient to take care of, shred the rooster with 2 forks or lower it into bite-sized items, then upload it again into the soup. Stir within the half-and-half, spinach, parsley, oregano, nutmeg, and black pepper. Prepare dinner till the spinach wilts, 1 to two mins. Ladle into bowls and serve with grated Parmesan cheese.

Recipe Notes

Garage: Refrigerate leftovers in an hermetic container for as much as Four days. Tortellini will take in the liquid upon garage, so you’ll have to upload further broth and half-and-half when reheating.

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