Components of the Soup Foundation
Two tablespoons of butter or olive oil
One little onion, chopped finely
Two minced garlic cloves
Two medium carrots, cut into slices and peeled
2 chopped celery stalks
One teaspoon of oregano, dried
The dried thyme, one teaspoon
One teaspoon of Italian seasoning
One-half teaspoon of salt, or to taste
1/2 tsp black pepper and 1/2 tsp red pepper flakes (optional for a little kick of heat)
One cup of water (or more broth) and four cups of chicken broth
One pound of skinless, boneless chicken thighs or breasts
Two cups of fresh kale or baby spinach
Directions
Advice & Modifications
Vegetarian Option:
Two tablespoons of butter or olive oil
One little onion, chopped finely
Two minced garlic cloves
Two medium carrots, cut into slices and peeled
2 chopped celery stalks
One teaspoon of oregano, dried
The dried thyme, one teaspoon
One teaspoon of Italian seasoning
One-half teaspoon of salt, or to taste
1/2 tsp black pepper and 1/2 tsp red pepper flakes (optional for a little kick of heat)
One cup of water (or more broth) and four cups of chicken broth
One pound of skinless, boneless chicken thighs or breasts
Two cups of fresh kale or baby spinach
Regarding the Creamy Base
One cup of heavy cream (or, for a milder version, half-and-half)
Two teaspoons of flour for all purposes
Half a cup of Parmesan cheese, grated
10–12 ounces of fresh or frozen cheese tortellini for the pasta
To garnish
Extra Parmesan cheese, chopped fresh parsley
One cup of heavy cream (or, for a milder version, half-and-half)
Two teaspoons of flour for all purposes
Half a cup of Parmesan cheese, grated
10–12 ounces of fresh or frozen cheese tortellini for the pasta
To garnish
Extra Parmesan cheese, chopped fresh parsley
Directions
First, sauté the veggies.
Over medium heat, preheat a big saucepan or Dutch oven. Add butter or olive oil.
The diced onion, celery, carrots, and garlic should all be sautéed for around five minutes, or until the veggies are tender and aromatic.
Over medium heat, preheat a big saucepan or Dutch oven. Add butter or olive oil.
The diced onion, celery, carrots, and garlic should all be sautéed for around five minutes, or until the veggies are tender and aromatic.
Step 2:
Include the broth and seasonings
Add the Italian seasoning, salt, black pepper, red pepper flakes, dried oregano, and thyme.
Add the uncooked chicken breasts or thighs after adding the water and chicken broth.
The chicken should be cooked through after 15 to 20 minutes of simmering the sauce.
Add the Italian seasoning, salt, black pepper, red pepper flakes, dried oregano, and thyme.
Add the uncooked chicken breasts or thighs after adding the water and chicken broth.
The chicken should be cooked through after 15 to 20 minutes of simmering the sauce.
Shred the chicken in step three.
Using two forks, shred the chicken after taking it out of the pot. Put aside.
Using two forks, shred the chicken after taking it out of the pot. Put aside.
Cook the tortellini in step four.
To the simmering broth, add the cheese tortellini. Follow the cooking directions on the package, which are usually 5–7 minutes for fresh tortellini and 10–12 minutes for frozen ones.
To the simmering broth, add the cheese tortellini. Follow the cooking directions on the package, which are usually 5–7 minutes for fresh tortellini and 10–12 minutes for frozen ones.
Make it creamy in step five.
Combine the flour and heavy cream in a small bowl and whisk until smooth. Stir thoroughly after adding this mixture to the soup.
To improve the creamy texture, add the Parmesan cheese and stir.
Combine the flour and heavy cream in a small bowl and whisk until smooth. Stir thoroughly after adding this mixture to the soup.
To improve the creamy texture, add the Parmesan cheese and stir.
Step 6:
Include the chicken and spinach
Put the chicken shreds back in the pot. In the hot broth, add the spinach or kale and allow it to wilt.
Put the chicken shreds back in the pot. In the hot broth, add the spinach or kale and allow it to wilt.
Step 7:
Complete Finishes & Serving
If necessary, taste and adjust the seasoning. Simmer the soup for a further two to three minutes.
Garnish with more Parmesan cheese and fresh parsley and serve hot.
If necessary, taste and adjust the seasoning. Simmer the soup for a further two to three minutes.
Garnish with more Parmesan cheese and fresh parsley and serve hot.
Advice & Modifications
Vegetarian Option:
Use vegetable broth and substitute white beans or mushrooms for the chicken.
Cornstarch slurry (1 tablespoon cornstarch + 1 tablespoon water) or an additional tablespoon of flour are two options for thicker soup.
Add extra red pepper flakes or a splash of hot sauce for a spicy kick.
Lighter Version: Use evaporated milk or whole milk in place of heavy cream.
Cornstarch slurry (1 tablespoon cornstarch + 1 tablespoon water) or an additional tablespoon of flour are two options for thicker soup.
Add extra red pepper flakes or a splash of hot sauce for a spicy kick.
Lighter Version: Use evaporated milk or whole milk in place of heavy cream.
Serving Recommendations
Savor this smooth soup with: ✔ Garlic knots ✔ A crisp side salad ✔ Crusty bread
Savor this smooth soup with: ✔ Garlic knots ✔ A crisp side salad ✔ Crusty bread
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