1 pound cheese tortellini (fresh or dried)
2 tablespoons extra virgin olive oil
½ cup onions, diced
½ cup celery, diced
1 cup carrots, diced
Pinch red pepper flakes
2 quarts chicken stock
1 cup fresh basil
2 cups baby spinach
2 cups cooked chicken meat, shredded
½ cup freshly grated Parmesan cheese
Salt and pepper to taste

Cook tortellini according to package directions but err on the side of slightly undercooked. Cool under cold water and set aside. They will cook a little more in the finished hot soup later in this recipe.
In a large Dutch oven or heavy-bottomed pot over medium-high heat, add olive oil, onions, celery, carrots, and red pepper flakes and saute for four minutes.
Add stock and bring to a boil then simmer until vegetables are tender about five more minutes.
Stack and roll the basil leaves into a cylinder then slice across from one end to the other leaving small pieces of basil. This is called a chiffonade.
Add the basil, spinach, shredded cooked chicken, Parmesan, and the cooked tortellini and heat to serving temperature.
Taste and season as needed, then serve.

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