Chicken Tortellini Soup
Chicken Tortellini Soup
Submitted by Denise Walburg
Soups and Breads
Ingredients
Ingredients
- 2 tablespoons Fustini's Aji Verde Crush olive oil
- 1 pound boneless chicken breasts, cut into 1/2-inch cubes
- 3 tablespoons Fustini's Gremolata olive oil
- 1 cup celery, chopped
- 1/2 cup carrots, chopped
- 1 cup onion, chopped
- 2 teaspoons garlic cloves, minced
- 3 tablespoons flour
- 8 cups chicken stock
- 1 19-ounce package of frozen cheese tortellini
- salt and pepper to taste
- fresh cilantro, chopped
- Cotija cheese, freshly grated
Directions
- Heat spicy olive oil in a stockpot or Dutch oven. Add chicken cubes and sauté, until cooked for about 5 minutes. Remove from chicken and set aside. In the same pot, heat Fustini's Gremolata olive oil over medium heat until shimmering. Add celery, carrots, onion and garlic and sauté, for 1 minute. Sprinkle in flour, whisking continually for 4 minutes. Slowly add chicken stock, while still whisking briskly until flour and stock are well blended. Add cooked chicken cubes to the pot and increase heat to high.
- When stock comes to a boil, add frozen tortellini. Bring back to a boil, then reduce heat and cook 2-5 minutes, or until tortellini is tender. Season to taste with salt and pepper. Ladle into individual bowls, add parsley or cilantro and garnish with cheese.
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