This Tortellini Soup dish is made with celery, carrots, onions, parsley, chicken, spinach, water and meat tortellini.
This dish is one of Nan's dishes she makes on special occasions whether that be Thanksgiving or Christmas. It is a huge hit in her family because the chicken broth is made from scratch. It doesn't get any better than this.
How to make Tortellini Soup
In a pot, throw in the celery, carrots, onions, parsley, chicken, water, cubes of chicken bouillon and salt and pepper. Bring to a boil and boil without a cover for 30 minutes until the foam and scum rises to the top. With a big spoon, take out the scum and foam that rises to the top of the pot. Cover and cook on low for 2 hours.
Strain broth into a bowl and separate the broth and the celery, carrots, chicken, onion, parsley, salt and pepper. In the strainer use a fork to squeeze any excess juice from the vegetables into the bowl of broth. Keep squeezing until there isn’t any juice left. Add the broth back into the pot and add chicken meat back in along with some carrots. Toss the rest.
Heat the broth back up and add the spinach and tortellini and cook as long as teh package says to.
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Tortellini Soup
- Total Time: 2 Hours 45 minutes
- Yield: 3 servings 1x
Description
This Tortellini Soup dish is made with celery, carrots, onions, parsley, chicken, spinach, water and meat tortellini.
Ingredients
Broth:
- 3 stalks of celery, chopped
- 2 lbs of carrots, chopped
- 2 small onions, chopped
- ⅓ cup of parsley, chopped
- A whole chicken, skinned and cut up
- 6 quarts of water
- Salt and pepper
- 2 cubes of chicken bouillon
Soup:
- 4 cups of fresh spinach, chopped
- 3 (16 oz) bags of meat tortellini
Instructions
- In a pot, throw in the celery, carrots, onions, parsley, chicken, water, cubes of chicken bouillon and salt and pepper. Bring to a boil and boil without a cover for 30 minutes until the foam and scum rises to the top. With a big spoon, take out the scum and foam that rises to the top of the pot. Cover and cook on low for 2 hours.
- Strain broth into a bowl and separate the broth and the celery, carrots, chicken, onion, parsley, salt and pepper. In the strainer use a fork to squeeze any excess juice from the vegetables into the bowl of broth. Keep squeezing until there isn’t any juice left. Add the broth back into the pot and add chicken meat back in along with some carrots. Toss the rest.
- Heat the broth back up and add the spinach and tortellini and cook for 10 minutes.
- Prep Time: 15 minutes
- Cook Time: 2 Hours 30 minutes
- Category: Dinner
- Method: Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 1
- Calories: 281.3
- Sugar: 4.3 g
- Sodium: 1,327.4 mg
- Fat: 10.7 g
- Saturated Fat: 4.5 g
- Carbohydrates: 33.3 g
- Fiber: 3.4 g
- Protein: 14.1 g
- Cholesterol: 36.7 mg
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