Chicken Tortellini Soup | PCC Natural Markets

PCC Natural Markets

Facebook Pinterest Instagram

Chicken Tortellini Soup

Serves: 8

4.125
Your rating: None (8 votes)
Your rating: None (8 votes)

This soup is a wonderful and warming way to use your homemade chicken stock. As the seasons progress you can add other fresh vegetables such as asparagus, broccoli, peas, root vegetables, etc.

Ingredients

These ingredients are:
corn-free iconCorn-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free

Preparation

Heat oil over medium heat in a heavy soup pot. Cook onions, celery, garlic, fennel, carrots and thyme for about 5 minutes. Pour in stock and season with salt and pepper. Add chicken breasts.

Simmer the soup for about 20 minutes or until vegetables are tender. Remove chicken and cut into bite-size chunks. (They may still be a little pink inside but they will cook further.) Add chicken back to the pot along with chard or kale, tortellini and basil. Simmer for 10 minutes more or until tortellini are tender. Adjust the seasoning with additional salt and pepper, if needed. Serve grated Parmesan to sprinkle on top.

Recipe by Lynne Vea, PCC Chef

Recipe search

Refine search   Tips »

Related Share Comments My PCC

Comments

Chime in! (our commenting policy)
Please use proper table manners when sharing food for thought on this or any other PCC Natural Markets forum. If a food fight starts, email webmaster@pccsea.com to blow the whistle.

Post new comment

Post new comment

Login or register to post comments

Login (Why?)