Soup season has officially begun. Whip out your stock pot and let’s get cooking, shall we?
Chicken and Kale Tortellini Soup
Yields 12 Servings or Cups of Soup
- 3lbs boneless skinless chicken thighs
- 2 tbsp olive oil
- 1 1/2 cups sweet yellow onion – small dice
- 1 1/2 cups celery – small dice
- 1 cup carrot- small dice
- 4 cups kale – stems removed; cut into ribbons
- 1/2 lb fresh cheese stuffed tortellini
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 2 garlic cloves – minced
- 3 tbsp fresh chopped parsley
- 1 1/2 tbsp organic Better Than Bullion
- 3 quarts chicken broth
- 2 large eggs
- 1/4 cup grated Parmesan cheese
- 1 tsp red pepper flakes
Heat olive oil in a large pot over medium high heat. Generously salt chicken thighs and add them to the pot. Sear until golden brown approximately 5-7 minutes on each side. Remove from pot and set aside on a cutting board. Reduce heat to medium. Add onion, celery, and carrots to the chicken drippings and sauté for 5 minutes, until softened. Add garlic and saute another 30 seconds. Add chicken broth and bullion, turn the heat up to high and bring to a boil. Reduce heat medium low. Chop chicken thighs into bit sized pieces and add them back into the soup pot. Continue cooking for 30 minutes to help develop flavor. Add tortellini and cook until for 5-7 minutes; add kale and chopped parsley and cook for an additional 3-5 minutes. Simmer on low. In a small mixing bowl add eggs, parmesan cheese, and red pepper flakes. Beat until combined. While stirring, slowly stream in egg mixture. Taste for seasoning. Serve with your favorite bread! Enjoy!
Want to recreate the look below? Pick up an Apilco Lion’s Head Soup Bowl from @WilliamsSonoma!
