Chicken Tortellini Soup

this isn't your same ol' boring chicken soup.  this has a ton of flavor!

Olive Oil
2 cups diced yellow onion
2 cups diced celery
1 cup sliced carrots
2 cloves garlic, minced (i just use my garlic press)
2 tsp Italian seasoning blend
1 tsp sugar
1 tsp kosher salt
2 T dry sherry (i use the cheap stuff you find in the salad dressing aisle)
6 cups chicken broth (i just make it using chicken bouillion cubes)
2 cups shredded chicken (i just bought one of those roasted chickens that are already cooked in the deli section of the grocery store.  i got the lemon pepper one.  i peeled the skin off and shredded all the meat.  i used roughly half the chicken and the other half i made into chicken salad for sandwiches)
2 cups cheese tortellini (i didn't use the fresh Bertoli kind.  there is this dry stuff sold at Sam's by the pasta sauce that comes in a huge bag.  i have made 3 different unique meals out of it so far)

Pesto Blend:

1/2 cup fresh basil leaves fine chopped
1/2 cup fresh parsley fine chopped
1/4 cup Parmesan-Romano cheese grated (not the processed stuff by Kraft, the real deal)
1/4 cup olive oil
2 T slivered almonds
2 garlic cloves
1 tsp kosher salt or a little bit more if needed
1 tsp lemon zest (use fresh, the stuff in the bottle doesn't taste as good)
1/4 tsp red pepper flakes

Blend ingredients for pesto in a food processor and set aside.

Pour a little bit of olive oil in the bottom of a large pot (one big enough to cook 8 cups worth of soup in) and heat on medium.  Add garlic, onions, celery, and carrots and saute for 5 minutes.  Add sugar, seasoning, and kosher salt.  Stir occasionally so you don't burn your veggies.

Deglaze your pot by pouring in the sherry and reduce til liquid is evaporated. 

Add chicken broth and bring to a boil.  Reduce heat to medium and simmer about 15 minutes.

Add chicken and tortellini and cover.  Cook on medium to low heat until tortellini is al dente.

Dish out individual servings in soup bowls (i dished mine into some cute handled ones i found at Taipan Trading for 91 cents a piece - what a bargain!).  Scoop about a 1/2 tsp of pesto blend into each bowl and stir.  Garnish with a little bit more of the fresh parmesan romano. 

Serve it up with some Tuscan Boule or Rosemary Bread w/ a little bit of flavorful olive oil for dipping and a fresh mixed greens salad w/ Balsamic Vinagrette and it makes a great meal!

Comments

[Cricket]

this sounds yumm-o Chris! Can't wait to see what other recipes you share!

smiles,

[Kim]

I think this is a great idea. I'll be checking back for inspiration!

[Juls]

Wow Chris, this sounds great. Thanks for sharing you recipes with us! :o)