In my family they all love homemade soup, delicious with bread or chicken from the oven. Normally I always make a well-stocked chicken-vegetable soup but I today I’ve thrown a different tack. As a base I use in every soup (chicken) broth and add chopped onion and garlic to it. This delicious soup is a healthy dinner but you can also eat for lunch, this time I’ve served the soup with baked bread and some herb butter. The following recipe is enough for six people.
Recipe Tortellini Soup.
Ingredients.
- 3 liters of water
- 3 cubes of chicken broth
- 1 sliced onion (or a tray of 150 grams of sliced onion)
- 2 cloves garlic
- 4 chicken legs
- 250 grams (organic) chestnut mushrooms
- 2 cans of peeled tomatoes (or chopped tomatoes)
- 2 pack tortellini of choice
- 300 grams of fresh and washed fresh spinach (or frozen spinach)
- 2 packets of Parmesan cheese à 100 grams
- optional; herbs of choice
Preparation.
- Bring 3 liters of water to boil and add the bouillon cubes, onion, garlic and chicken to it. Leave it to cook for about 45 minutes on low heat until the chicken meat almost falls off the bones.
- Remove the chicken from the pan and place it on a cutting board.
- Cut the peeled tomatoes into pieces (I do this while they are still in the can).
- Add the mushrooms, tomatoes and tortellini to the water and cook the tortellini according to the package.
- Meanwhile, pull the chicken meat from the bones and cut the large pieces finely, add the chicken pieces back into the pan.
- When the tortellini is almost cooked, add the spinach.
- Cook everything for a bit and add some herbs or salt for flavor.
- Sprinkle as a last step per soup bowl a handful of Parmesan cheese as a topping over the soup.
- Enjoy your meal!
What soup do you like to make? Let me know XO.
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