If you love Chicken noodle soup and you love cheese tortellini, you will love this soup. Since the weather is still cold, this soup will warm you up on a crisp Spring evening.
I served it with garlic bread and a green salad.
2 boneless chicken breasts
1 T (15 ml) extra-light olive oil or avocado oil
4 carrots, peeled and diced
3 stalks celery, diced
1 medium yellow onion, diced
3 cloves garlic, minced
½ t (2 ml) red pepper flakes, optional
3 qts (3 litres) chicken stock
1 t (5 ml) freeze-dried or dried basil
1 t (5 ml) freeze-dried or dried oregano
1 package fresh cheese tortellini
¼ cup (60 ml) finely chopped Italian parsley
Freshly grated Parmigiano-Reggiano cheese
Place chicken breasts in a saucepan and cover with water.
Simmer, partially covered until chicken is cooked through.
Drain and place chicken on a plastic cutting board to cool.
When cool, chop into bite-size pieces and set aside.
In a Dutch oven or large pot over medium-low heat, add the oil and sauté the carrots, celery, and onion for 10 minutes.
Add the garlic and sauté another minute or two.
Add the chicken stock, water, chopped chicken, basil, and oregano.
Simmer for 10 minutes.
Add the tortellini and simmer until tender, about 3 to 5 minutes.
Add the parsley and ladle into warm soup bowls.
Sprinkle on some grated cheese and serve.
Serves 6 to 8