Creatively Transforming Food

Florentine Chicken Tortellini Soup

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It’s that time of year when soup is requested to take the chill out of the air and warm your heart and soul. This Florentine Chicken Tortellini Soup does exactly that! It tastes like you’ve worked for hours, but the truth is, from start to finish, its time commitment is under an hour. Buying the rotisserie chicken cuts a lot of time from the prep. All I had to do was create the broth. I started this on the stove while honey and I played a couple of games of pool in an adjoining room, returning to check and flip it between games.  Let’s just say the outcome of this soup was way better than my pool skills this day.

Place the chicken in a large stock pot with 10-12 cups of water.  Allow to boil for about 30 minutes, flipping over at least once.

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At the point where the meat is easily flaked off the bone, remove chicken and place on a platter to remove the meat. Turn the heat off. Be aware that the chicken will fall apart in pieces as it is removed from the pot. Skim the pot for any additional pieces of bones or meat. Shred the chicken as you place it back in the pot.

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Reheat the broth and bring to a boil. Season with  salt and pepper. Add the tortellini and cook for about 2 minutes before adding the spinach. Add the basil chiffonade, stirring it throughout the pot to distribute the flavor.

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Sprinkle with red pepper flakes and some grated pecorino-romano cheese, if desired. A mouthful will put you into a trance of peace. Enjoy!

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Florentine Chicken Tortellini Soup

Prep time: 

Cook time: 

Total time: 

Serves: 8 servings

Ingredients
  • 1 rotisserie chicken,
  • 10-12 c. water
  • 1 pkg tortellini. I used about a 1 pound package of frozen tortellini.
  • 1 - 5 oz. pkg baby spinach or kale
  • 1 t. sea salt
  • 1 t. black pepper, freshly ground
  • ¼ c. basil chiffonade
  • grated pecorino-romano cheese
  • red pepper flakes
Instructions
  1. Boil rotisserie chicken in large pot with 10 cups of water for about 30 minutes.
  2. Remove chicken from the pot and pick meat off the bones; shred larger chunks of meat.
  3. Return chicken to the pot and season broth to your liking.
  4. Add tortellini.
  5. About 2 minutes before tortellini is done, add the spinach.
  6. Stir in the fresh basil chiffonade
  7. Ladle soup into bowls. Sprinkle crushed red pepper flakes, if desired, and cheese.
Notes
You could use fresh or dried tortellini and this would alter the cooking times. Refer to package directions.