Chicken Tortellini Soup

Prep time: 10 minutes

Cooking time: 30 minutes

Yield: 8 servings

Ingredients

• 4 tbs butter

• 2 cloves garlic

• 1/2 white onion chopped finely

• 2 quarts of chicken stock

• 2c heavy cream

• 6oz tomato paste

• 2 - 14.5oz cans petite diced tomatoes

• 1 tsp salt

• 2 boneless, skinless chicken breast halves cooked and shredded

• 5 oz spinach, roughly chopped

• 20oz cheese tortellini

• Grated parmesan for topping as desired

Cooking the Chicken

We have recently started poaching our chicken and it makes a huge difference in terms of moistness and ease of shredding. The process takes a little longer, but it very simple.

1. Bring a pot of water to a boil and heavily salt

2. Clean and cut each piece of chicken in half so you have 4 pieces total

3. Place your chicken in the boiling water and turn down to a simmer for 15 mins

4. Turn off, cover, and leave in water for an additional 30 mins

5. Remove from the water, cool, and shred - this can be done with your hands

Making the Soup

1. Bring a pot of water to a boil for the tortellini

2. In a large pot, melt the butter on medium heat

3. Add the garlic and brown slightly

4. Add the onions and cook until translucent

5. Add the chicken stock and heavy cream

6. Add the tomato paste, and diced tomatoes. Stir to incorporate

7. Add the salt, turn up to medium high and let simmer for 30 mins

8. Add shredded chicken and roughly chopped spinach to the soup

9. Cook your tortellini for 4 mins and strain

10. Add tortellini directly to your serving dish and ladle soup over the tortellini. We store the tortellini separate from the rest of the soup so the noodles do not get soggy.

11. Add parmesan cheese as desired