This soup is a deluxe, upgraded version of classic chicken noodle soup. I love chicken noodle soup, especially if I'm feeling on the cusp of getting sick. I like it pretty classic, broth, shredded chicken, a couple thin carrot slices and a bit of parsley on top. For the ultimate cold remedy, I add A LOT of garlic and chili flakes, it really clears the sinuses.
This essentially has the same elements, but all dialed up to 11. The soup gets a vegetable kick from celery, tomatoes and shredded kale, the broth gets a boost from a bit of tomato paste, and creamy white beans for a bit more protein. And the pasta gets the biggest upgrade: cheesy, plump pasta dumplings bobbing around cheerfully.
I was a bit worried that the tortellini would go soggy after sitting around in the soup, but it held up really well. Even after freezing and reheating, it didn't turn into a mush. So save and freeze your leftovers at will.
tortellini chicken soup:
- 4 cloves garlic, smashed
- 1 shallot, chopped
- big pinch chili flakes
- 1 tbs oil
- 4 cups chicken broth
- 1 packet fresh or frozen cheese tortellini
- 2 chicken breasts
- 1 tin white cannellini beans
- 4 carrots, thinly sliced
- 4 stalks celery, thinly sliced
- 4 medium tomatoes, chopped
- 4 cups chicken stock
- 2 tbs tomato paste
- 2 cups kale, very finely shredded
- parmesan and parsley to garnish
In a large heavy pot, heat oil over medium high and add garlic, shallot and chili. Sauté until fragrant and just beginning to colour. Add tomatoes and cook a couple more minutes. Add broth and chicken, reduce heat to medium and simmer until chicken is cooked through.
Remove chicken breasts and set aside. Add beans and tomato paste to the broth. Finely shred chicken using two forks. Increase heat and bring soup to a boil. Add tortellini, carrots and celery. Cook about 2 minutes or until pasta is tender. Add kale and remove from heat.
Serve with a big sprinkle of parsley and parmesan.