Winter time is soup time for me. Honestly, I eat soup all year round, but I especially load up in the winter. It is too cold not to!
I wrote about one of my favorite tortellini soups in the February Edit, and it got me thinking about other ways to use tortellini. That is how I came up with this take on chicken noodle soup. What could be better than a big bowl of chicken noodle soup on a cold day? Switch out the noodles and put in tortellini, of course! Because tortellini makes everything better. What can I say, I’m Italian.
This recipe is super simple and you can have it made in about 45 minutes. I used rotisserie chicken for it to make it quicker.
Here is the link to the downloadable PDF.
A few cooking notes:
I went with about a half a cup for each veggie, but you can always add more. You could also throw in some other veggies like zucchini or mushrooms. Just cook them along with the rest of the veggies. And if you wanted to make it vegetarian, leave out the chicken, switch the broth the vegetable broth, and then I would go heavier on the veggies. Another delicious options!
For the seasoning, I used about a teaspoon of Rosemary, but I am not a huge spice girl. Feel free to spice it up as much as you want.
You may want to add extra chicken broth after you cook it, like if you are taking it for lunch. The tortellini (or any noodles for that matter) really soak up the broth.
Now for the secret I already shared in the newsletter (and it is a game changer) – add a parmesan cheese rind to the soup while it is cooking. It gives so much more flavor! I keep parmesan cheese rinds in my freezer when I am done with them and add them to soups and sauces all of the time.
Top the soup off with some parmesan cheese (or not) and you are ready to go! An easy, delicious soup perfect for lunch or dinner!
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