Chicken and Escarole Soup with Tortelloni

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1. BushyEyes December 30, 2021

   ## Easy Chicken Tortellini (Tortelloni) Soup

   This easy chicken tortellini soup combines a rich homemade chicken stock with cheesy tortellini and fresh escarole.

   Prep Time: 30 minutes

   Cook Time: 1 hour

   Inactive Time: 5 hours

   Total Time: 6 hours 30 minutes

   Servings: 8

   Calories: 481kcal

   ### Equipment

   * Large stockpot
   * Large pot
   * Tongs
   * Sieve
   * Heatproof bowls

   ### Ingredients

   #### Chicken stock:

   * 3- pound whole chicken giblets removed and discarded
   * 4 carrots peeled and cut into large pieces
   * 1 onion quartered
   * 6 cloves garlic peeled and crushed
   * 5 sprigs thyme
   * 2-3 fresh bay leaves or 1-2 dry bay leaves
   * 1 bunch parsley torn or cut in half
   * 1 tablespoon black peppercorns
   * Salt
   * Water

   #### Tortellini soup:

   * 2 teaspoons neutral oil
   * 1 yellow onion peeled and diced
   * 4 large carrots peeled and diced
   * 3 ribs celery trimmed and diced
   * 2 tablespoons butter
   * 1 teaspoon dry thyme
   * 1 large head of escarole trimmed and roughly chopped
   * 1 lemon juiced
   * 20 ounces cheese tortelloni or cheese tortellini; do not use meat-based tortellini
   * Water as needed
   * Salt pepper, and crushed red pepper to taste

   #### For serving:

   * Freshly grated parmesan cheese
   * Freshly minced parsley

   ### Instructions

   #### Simmer the stock:

   * Place the chicken in a stockpot. Add the carrots, onion, garlic, thyme, bay leaves, parsley, and black peppercorns on top—season liberally with salt. Add enough water to cover the chicken by 1 inch.
   * Bring to a boil and then reduce heat and simmer for 3–4 hours, skimming off any foam or scum that floats to the top.

   #### Cool the chicken:

   * Remove the chicken from the pot and set it aside to cool.

   #### Hard simmer the broth:

   * Bring the broth to a hard simmer (just below boiling) for 30 minutes or until it reduces slightly and takes on a dark golden color.

   #### Strain the broth:

   * Strain the broth through a fine-mesh sieve into a large heatproof bowl. Discard solids. Wipe out the stockpot and return it to the stovetop.

   #### Start the tortellini soup:

   * Heat the oil in the stockpot over medium heat. Once hot, add the onion, celery, and carrots and cook them for 7–8 minutes until they soften—season with salt and pepper.

   #### Bloom the spices:

   * Melt the butter into the pot. Once bubbly, add the dry thyme and a pinch of crushed red pepper to taste.

   #### Simmer the soup:

   * Add the cooked chicken to the pot along with the homemade chicken stock. If needed, add a cup or two of water. You should have about 8 cups of liquid in the pot. Bring the soup to a boil and then reduce heat and simmer for 20 minutes. Taste and season the broth to your preferences.

   #### Finish the soup:

   * Add the escarole and lemon juice to the soup. Simmer an additional 10 minutes.

   #### Cook the tortellini:

   * Meanwhile, bring a large pot of salted water to a boil. Add the tortellini and cook until al dente. Drain and divide the tortellini between bowls.

   #### To serve:

   * Ladle the hot chicken soup over the tortellini. Serve with freshly grated parmesan cheese and minced parsley. Enjoy!

   ### Nutrition

   Calories: 481kcal | Carbohydrates: 43g | Protein: 28g | Fat: 23g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Cholesterol: 96mg | Sodium: 447mg | Potassium: 599mg | Fiber: 7g | Sugar: 6g | Vitamin A: 11658IU | Vitamin C: 18mg | Calcium: 179mg | Iron: 4mg

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