We thought this soup had a surprising depth of flavor for the simplicity and speed of preparation. A small amount of cream adds a bit of richness to this healthy vegetable filled broth. You may want to reduce the half teaspoon of red pepper flakes to suit your taste.
I had leftover roast chicken so used that instead of cooking the raw breasts. I added some chopped celery along with the onion and skipped the spinach at the end. Also if you have a Parmesan rind to toss in it’s always a great way to add flavor. This is from Sommer Collier’s website called A Spicy Perspective, which looks interesting.
1 Tbs. extra virgin olive oil
1 large sweet onion, peeled and chopped
1 red bell pepper, seeded and chopped
2 cups carrots, sliced
4 cloves garlic, minced
1 1/4 pounds boneless chicken breast (2 large breasts)
9 cups chicken broth
9 ounces cheese tortellini pasta
1/4-1/3 cup heavy cream
2 Tbs. packed frozen spinach or 1/2 cup fresh baby spinach leaves
2 Tbs. fresh chopped parsley
1 1/2 tsp. dried thyme leaves or 1 Tbs. fresh
1/2 tsp crushed red pepper
Salt and pepper
Place a large sauce pot over medium heat. Add the olive oil and chopped onions. Sauté for 3 minutes to soften. Then add the chopped bell peppers, carrots and garlic. Sauté another three minutes.
Add whole raw chicken breasts, chicken broth, dried thyme, crushed red pepper, 1 tsp. salt, and 1/4 tsp. ground black pepper to the pot. Bring to a simmer. Lower the heat a little and simmer 15 minutes, until the chicken is cooked through. Remove the chicken and place on a cutting board.
Turn the heat back to medium. With the broth still simmering, stir in the tortellini. Stir well so it doesn’t stick together. Then chop or shred the chicken and place back in the soup.
Once the tortellini is cooked through, turn off the heat. Stir in 1/4 cup heavy cream, spinach, and parsley. Add a little more cream if desired. Taste, then salt and pepper as needed. Serves 6.
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