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Tortellini Chicken Soup with Seasonal Vegetables
PAIR WITH
Roasted Garlic Focaccia
(PAGE 142)
A specialty of the Emilia-Romagna region of Italy, this soup is the very definition of simplicity—fresh tortellini bobbing in a rich meat broth infused with a chunk of Parmigiano-Reggiano cheese rind. It’s elegant enough for a special occasion, but it’s easy enough to throw together on a hectic weeknight when you need a bowl of comfort. I doctor up the traditional pasta-broth equation a bit by adding shredded chicken breast and a handful of whatever vegetables are in season. In winter that means Lacinato kale ribbons and carrot coins, and in autumn I’ll use sliced wild mushrooms. Come spring, I’ll throw in fresh shelled peas or asparagus tips, and in summer, I’ll float a few halved heirloom cherry tomatoes and basil leaves in the broth
.
SERVES
4 TO 6
ACTIVE TIME
10
MINUTES
TOTAL TIME
40
MINUTES
8 cups [2 L] chicken broth
(see page 17)
8 oz [230 g] boneless, skinless chicken breasts
One 3-in [7.5-cm] chunk Parmigiano-Reggiano cheese rind
1 bay leaf
One 9-oz [255-g] package fresh tortellini
Generous handful of seasonal vegetables (see headnote)
Sea salt
Freshly ground black pepper
1.
In a large soup pot or Dutch oven, combine the chicken broth, chicken breasts, cheese rind, and bay leaf.
Bring to a very gentle simmer over medium-low heat; do not boil or the chicken will become dry and cottony.
Reduce the heat to low and cook, uncovered, until an instant-read thermometer reaches 165°F [74°C] when inserted into the thickest part of the chicken breast, or the meat is no longer pink in the thickest part, about 20 minutes.
Transfer the chicken to a cutting board, shred or chop the meat, and set aside.
2.
Increase the heat to medium-high and add the tortellini and vegetables.
Simmer gently, uncovered, until the pasta is tender and the vegetables are done to your liking, about 8 minutes.
Discard the cheese rind and bay leaf.
Return the chicken to the pot, cook for 1 minute to reheat the chicken, and season with salt and pepper.
3.
Serve immediately; the soup looks best in shallow white bowls, so diners can fully appreciate the colorful vegetables and clear broth.
GET AHEAD:
You can store the cooled broth (with the chopped chicken, cheese rind, and bay leaf) in airtight containers or zip-top plastic freezer bags in the refrigerator for up to 4 days, or in the freezer for up to 3 months. To finish, reheat the soup and add the tortellini and vegetables as directed.