On the 11th Day of Christmas, enjoy the gift of “Soup”. My chicken vegetable tortellini soup recipe as written for the 2012 January/February editions of The Chester County Women’s Journal. Nourish yourself, nourish others, share in a meal, and enjoy the warmth from the inside out. Feel the comfort.
Chicken Vegetable Tortellini Soup
3 tablespoons olive oil
1 whole organic chicken breast or 2 split breasts
3 carrots, chopped
3 celery stalks, sliced
1 large sweet onion, peeled and chopped
5 garlic cloves, peeled and minced
2 cups fresh spinach, washed and drained
½ cup freshly chopped Italian flat-leaf parsley
1 gallon fresh filtered water
1 teaspoon sea salt
2 cups of cannellini beans (fresh-cooked and drained, or canned and drained)
1 pound of fresh tortellini, cooked and drained
Grated Romano Cheese for serving (optional)
In a large stockpot, add olive oil, chopped carrot, onion, celery and garlic. Sauté soup on medium-low heat until translucent (about 5 minutes). Add chicken, salt, spinach and water. Bring to a boil and then reduce temperature to low heat and cover with a lid. Simmer for approximately 4 hours.
Meanwhile, cook tortellini in boiling water until al dente. Drain and set aside.
Remove chicken from stockpot, cool slightly and shred. Add the shredded chicken, beans and tortellini to the stockpot. Ladle soup and serve with grated Romano cheese.
GF Options: For those with gluten allergies or intolerances, replace the tortellini with quinoa, gluten-free pasta, or rice.
“I tried the chicken vegetable tortellini soup recipe. What a perfect meal for the day when everyone starts to arrive home for the holidays and you’re not quite sure what time how many people will get in. Yum – that one’s a keeper! Thanks. Merry Christmas to you and yours, too! “
~ Carol Metzker