Chicken Tortellini Soup
Store-bought tortellini and roasted chicken put this recipe squarely in the easy-to-make category, yet it tastes like it took all day.
Makes: 12 cups Total time: 1 hour
|2||2cups diced onion|
|2||2cups sliced celery|
|1||1cup sliced carrot|
|1||1Tbsp. minced garlic|
|1||1Tbsp. dried Italian seasoning|
|2||2Tbsp. olive oil|
|1⁄4||1/4cup dry sherry|
|8||8cups low-sodium chicken broth|
|4||4cups chopped cooked chicken (1 lb.)|
|3||3cups refrigerated cheese-filled tortellini (9 oz.)|
|Salt and black pepper to taste|
|Thinly sliced fresh basil|
Sweat onion, celery, carrot, garlic, and Italian seasoning in oil in a Dutch oven or large pot over medium heat for 10 minutes, stirring occasionally.
Deglaze pot with sherry and simmer until nearly evaporated.
Stir in broth, bring to a boil, then reduce heat and simmer soup 10 minutes. Add the chicken and tortellini, and simmer, partially covered, until tortellini is cooked through, 8-10 minutes. Season with salt and pepper.
Garnish each serving with basil.
Per cup: 223 cal; 8g total fat; 198mg sodium; 19g carb; 1g fiber; 18g protein
Don't be afraid to use the celery leaves in the soup — they have a mildly sweet and bitter flavor.
Dry sherry gives the soup a slightly sweet taste, but dry white wine works fine, too.