One of our all time favorites around here is “Tortellini Chicken Soup”.

It is a recipe that I got from Zach and Josh’s grandmother – Ama. She makes a lot of great recipes (Ama is an amazing cook) that were handed down from her Italian mother-in-law (Grandad’s Mom – Nonapina) which everyone loves and I think this was one of them.

This is the perfect soup to make after you have roasted a chicken, or even a turkey and you can use the carcass. However, I often don’t have a carcass so I often just use some plain old chicken breasts (2-3).

Tortellini Chicken Soup

In a big pot, add chicken (carcass or a couple of chicken breasts)
3 large carrots (peeled, and coarsely chopped) – can use a handful of baby carrots too
2-3 stalks celery (coarsely chopped)
1-2 tomatoes – cut in quarters
1-2 onions – peeled and cut in quarters
Handful of parlsley
Bay leaf

Cover completely with water. Boil. Turn down to low medium so it continues to gently boil. Water will reduce as it keeps boiling, so you can keep adding more water and continue to boil. Cook until vegetables are essentially mush. About 1.5 hours.

Take off heat and drain in colander reserving stock. Separate the chicken, shred into small pieces and then return to stock. Vegetables can be discarded. Add salt and pepper to stock to taste.

In another pot, boil water, and briefly cook 1 family size pack of tortellini until al dente (you can actually use any small pasta). Drain, then add to stock.

Allow chicken, tortellini and stock to simmer a few minutes. Serve in bowls topped with parmesan cheese.

It is a simple soup – but so so tasty (especially with the parmesan).

Enjoy!