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
* 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!
## 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