When its a cold damp day, there is nothing better then coming home to a warm hearty soup. This Tortellini Chicken Soup definitely fits the bill. It has a great combination of vegetables, chicken, tortellini and spices. This is not your average chicken soup. This is an elevated chicken soup. With its chunks of chicken and cheese filled tortellini it will satisfy your appetite while warming you up.
This is not a bland soup by any means. With spices like sage, thyme, oregano, parsley, hot pepper flakes, salt and pepper, it is full of flavor.
You may think with that many ingredients, it sounds complicated to make, but let me reassure you, its not complicated at all. It is actually quite simple.
I started by roasting my chicken breasts. I just placed dry chicken breasts in a baking dish. I placed sage butter under the skin and seasoned the tops with salt, fresh ground pepper and some fresh thyme leaves. Then I baked them in a 350º oven for 45 minutes or until chicken reaches an internal temperature of 165º.
Now to make the sage butter is easy. All you have to do is place 1 stick of softened butter in the bowl of a food processor, add 10 to 15 fresh sage leaves and process until completely combined and smooth. Place butter on some plastic wrap, form a log and roll up in the plastic to seal. Place in the refrigerator to store.
When the chicken was done I removed it from the oven to cool. Once cooled I removed the skin and the bones and then diced it up into small pieces and placed it on the side to add to the soup when ready.
Then I chopped my vegetables into small pieces. I used onions, fennel, celery and carrots. I placed them all in a large dutch oven and sautéed them with a little olive oil until they started to soften, about 15 minutes. Then I added my garlic and cooked an additional 5 minutes. Then I added the dried thyme, dried oregano, hot pepper flakes, salt and pepper. I poured in the chicken broth and the fire roasted tomatoes. I added the chopped chicken and a splash of Worcestershire sauce. I simmered for 20 minutes or until all the vegetable where cooked through.
While soup was simmering I brought a separate large pot filled with water to a rigorous boil. I added my tortellini and cooked for 5 minutes or until all the tortellini floated to the top and where tender. I added the cooked tortellini to the soup then served. Like I said before it was quite easy to make and really satisfying as well.
Sage Butter:
Ingredients:
- 1 Stick unsalted butter room temperature
- 10 To 15 fresh sage leaves
Instructions:
- Add butter and sage leaves to the bowl of a food processor, process together until completely combined and smooth.
- Place sage butter on a piece of plastic wrap and form into a log. Place in the refrigerator to store.
Tortellini Chicken Soup:
Ingredients:
- 4 Chicken breast bones in and skin on
- 1 Large sweet onion peeled and diced
- 1 Fennel bulb cleaned and diced
- 4 Large carrots peeled and diced
- 4 Celery stalks cleaned and diced
- 4 Cloves of garlic minced
- 2 Tablespoons olive oil
- 4 Tablespoons sage butter ( recipe above )
- 1 Tablespoon dried thyme
- 1 Tablespoon dried oregano
- Pinch of hot pepper flakes
- 1 Tablespoon fresh parsley chopped
- 6 Cups chicken broth
- 1 Can fire roasted tomatoes ( 14 ounces )
- Salt and pepper
- 1 Teaspoon Worcestershire Sauce
- 1 Bag cheese tortellini
Instructions:
- Preheat oven to 350º. Clean chicken and pat dry with a paper towel. Place chicken in a large baking dish. Place 1 tablespoon of sage butter under the skin of each breast, Season with fresh thyme leave, salt and fresh ground pepper. Bake in the preheated oven until internal temperature reaches 165º. remove from oven to let cool.
- Meanwhile coat a large dutch oven with olive oil. Add your diced onion, fennel, carrots and celery. Sautéed vegetables for 15 minutes or until the vegetables start to soften. Add minced garlic and cook an additional 5 minutes. Add the dried thyme, dried oregano, hot pepper flakes, salt and pepper, mix to combine. Pour in your chicken broth and fire roasted tomatoes and bring to a simmer.
- While your soup is simmering take the cooled chicken and remove the skin and bones. Place on a cutting board and cut into small pieces. Add the chicken to soup with a splash of Worcestershire sauce and continue simmering until vegetables are tender.
- Bring a separate large pot filled with water to a rigorous boil. Add 1 bag of tortellini to the boiling water and cook until tender and all tortellini float to the top. Drain tortellini and add to the soup. Sprinkle with fresh chopped parsley and serve.
- Enjoy
