Chicken Tortellini Soup

by byn on January 3, 2013

in Soup

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Chicken Tortellini Soup

I’ve talked before about how I’m not really a soup person, so I won’t bother airing my grievances again here. Well, just this one thing*: I’m not one of these people who can eat a bowl of soup for lunch and be content for the afternoon. I’ll be hungry an hour later for sure. I definitely need something a little more substantial, so I thought this would be a good soup for me, because you’re basically eating a bowl of pasta as well. This is filling, warm, comforting and everything I want in a January lunch. Bonus points because this is really easy to pull together on a weeknight, and actually tastes better and develops more flavour after a few days.

*One more thing: Please tell me how it’s possible to take a cute picture of soup!

Chicken Tortellini Soup

Source: Eat, Live, Run

1 tbsp olive oil

1 small onion, minced

2 carrots, chopped

2 stalks celery, chopped

2 tbsp flour

2L chicken broth (buy organic, it tastes way better)

2 cups chopped rotisserie chicken (sometimes you can get half a chicken in my grocery store, I used that, it was the perfect amount)

1/4 tsp garlic powder

1 pkg fresh cheese tortellini (get a good one, I used the generic store brand and it was not the greatest)

1 tsp salt

1/2 tsp freshly ground black pepper

1/2 cup half & half or milk

2-3 big handfuls spinach, roughly chopped (original recipe uses kale, but I always have spinach around for smoothies, so I used that)

Directions

  1. Heat the oil over medium heat, then add onion, carrot and celery and saute for about 5 minutes or until softened. Add the flour and stir to coat the vegetables, and cook for 2 minutes.
  2. Pour in the chicken stock, then add the chicken, garlic powder, tortellini, salt and pepper. Bring to a boil, then reduce heat and simmer for 5 minutes until tortellini are cooked.
  3. Stir in the cream or milk and the spinach, and simmer for a few more minutes.

*Because of the pasta, the soup will thicken as it cools, so you may need a splash or two of broth or water when you’re reheating the next day to thin it out*

{ 4 comments… read them below or add one }

Tatiana January 4, 2013 at 11:30 pm

Also this one, I may use these tips to get a nice shot of my soup from this recipe :))
https://www.google.ca/search?q=how+to+take+a+good+picture+of+soup&ie=UTF-8&oe=UTF-8&hl=en&client=safari

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Tatiana January 4, 2013 at 11:29 pm

I just love this, am going to try and pick up a few missing items tomorrow (good tortellini from my Italian pasta shop while I still have it down the street!) and will report.
Btw, here is one quick article on the soup photography although your pic is pretty nice!
http://dinersjournal.blogs.nytimes.com/2010/09/16/food-photography-how-to-shoot-soup/
Also, pls make this: http://www.thekitchn.com/recipe-nigella-lawsons-chocola-79475 or I will have to and you know I’m a pathetic baker :((

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Tatiana January 6, 2013 at 3:15 pm

(it’s like I’m a stalker of this soup, leaving third comment in two days :)) – made it, ate it, took a picture, looooove it! Thanks for writing it about it, byn!

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Danielle January 3, 2013 at 11:45 pm

I loved this soup. I was still eating it days after I made it!!

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