Chicken tortellini soup is a hearty and nutritious dish perfect for any day of the week.A delicious combination of tender chicken, cheesy (or whatever your favorite) tortellini and a flavorful, rich broth infused with herbs and spices.
300gstripped chicken meat(leftover after broth cooking)
250gtortellini
50mlwhite dry wine(optional)
1onion
1carrot
1-2cloves of garlic
1tsp.oregano
parmesan(to serve)
1-2tbsp.neutral vegetable oil
Instructions
Put the chicken in a saucepan and pour cold water over it. Put on high heat.Peel and halve onion, peel and slice carrots in half rings, coarsely chop celery stalks, cut leek stalks in half and cut into pieces about 3 cm long. Add everything to the pan. Add thyme and bay leaf.
Dice carrots into about 1 cm thick slices, dice the onions into small pieces, peel and finely chop the garlic. Set the vegetables aside.Cut off the Parmesan crust and add to the pan with the broth (optional).
Add the turmeric to the broth and stir. Remove the foam with a slotted skimmer. Reduce heat to low.Cook for about an hour (domestic chicken for about 2 hours), at a low boil. Strain the broth through a sieve.
Cut the chicken into small pieces, removing the skin and bones. Set aside.
Boil tortellini, in salted boiling water for about 5 minutes.Remove from heat, drain. Drizzle with olive oil and stir.
In a saucepan, heat the vegetable oil and add the diced onions and carrots. Cook, stirring frequently, until soft, about 5 minutes. Add the oregano and garlic. Cook, stirring, for about 40 seconds, until fragrant.Pour in the white dry wine and decaramelize the bottom of the pan. Pour in the chicken broth, add the chicken, salt, and black pepper and stir. Taste for salt. Heat until boiling and remove from heat.
Place the boiled tortellini in the bottom of a soup plate, pour the soup with the vegetables and chicken.Garnish the top with a few thinly sliced Parmesan (can be sliced with a vegetable peeler) or grate it on a fine grater.