Large stockpot
Large pot
Tongs
Sieve
Heatproof bowls
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
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.
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.
Calories: 481kcal | Carbohydrates: 43g | Protein: 28g | Fat: 23g | Sodium: 447mg | Fiber: 7g | Sugar: 6g | Vitamin C: 18mg