A comforting bowl of soup you can get on the table in under 30 minutes
Isn’t it time for you to take a break? If you’re like millions of us, you never cooked so many meals in your life. And it’s breakfast, lunch, and dinner. So it’s about time for a very simple soup to make. It’s a twist on that American classic, Chicken Noodle Soup. But instead of noodles, Cheese Tortellini take over. And to accompany them, carrots, celery, onions, and garlic from your vegetable drawer. Thyme and parley are standard spice rack staples. Add shredded rotisserie chicken. Top the soup with Parmesan and in 20 minutes you’re done.
What to look for when you’re looking for Tortellini.
In my case, we pressed Trader Joe’s Tortellini into service. But if you’re not a Trader Joe’s shopper, there are Cheese Tortellini in most–if not all–supermarkets. At Whole Foods, 365 Organic Cheese Tortellini is on offer. Rana, Buitoni, Celentano, DaVinci, Gina Italian Village all make refrigerated Cheese Tortellini. And Archer Farms has shelf-stable Tortellini that won high praise in a Bon Appetit Taste Test.
Tortellini come with a legend that’s hard to beat.
Both Bologna and Modena in Italy’s Emilia-Romagna region claim the rights of having invented tortellini. The name itself means ‘little torta’ and torta means cake. Tortellini may be stuffed with a mix of pork loin, raw prosciutto, Parmigiano, egg, and nutmeg. Traditionally they are served in Capon Broth quite like today’s soup. Both Bologna and Modena in Italy’s Emilia-Romagna region claim the rights of having invented tortellini in the 1500s. In the 1800s, legends sprang up to quell the centuries-long debate. The town of Castelfranco Emilia, located between Bologna and Modena has my personal favorite. Venus de Milo stays at an inn where her beauty so captures the Innkeeper that he spies on her through a keyhole. But all he can see is her navel. He is inspired to create pasta in this shape. “Ombellico” or ‘belly button’ is an alternate name for Tortellini. Here is the recipe:
Chicken Tortellini Soup
A twist on an American Classic -- Chicken Noodle Soup--this wonderfully quick version comes together in 25 minutes or less.
- 2 tablespoons butter
- 1 cup sliced carrots
- 1/2 cup white onion, diced
- 1/2 cup celery, sliced
- 2 cloves garlic, minced
- 6 cups low-sodium chicken broth
- 1 (9 ounce) package refrigerated cheese tortellini
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried parsley
- 1/4 teaspoon pepper
- 2 -1/2 cups shredded rotisserie chicken
- Step 1 In a large pot, melt butter over medium heat. Add the carrots, onion, celery, and garlic over medium heat for 3-5 minutes or until vegetables are tender.
- Step 2 Stir in broth, tortellini, thyme, parsley, and pepper. Bring to a boil then reduce to a simmer. Cover and cook for 10-15 minutes or until tortellini are tender.
- Step 3 Stir in the rotisserie chicken and simmer until warmed through. Add salt to taste. Sprinkle each serving with Parmesan cheese.