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Chicken and Tortellini Soup

Soup Soup lunch Public
Course: Main course
Preparation time: 10 minutes
Cooking time: 20 minutes
Energy: 230 kcal / serving

Instructions

  • 1.   Place the chicken thighs in a large skillet with 1 chopped shallot, bay leaf, black pepper, crumbled bouillon cubes, and 4 cups of water. Bring to a boil and let simmer uncovered.
  • 2.   Meanwhile, sauté 3 finely chopped shallots in a large pot with olive oil. After 3 minutes, add the tomatoes and simmer for 5 minutes. Rinse the tomato can with 1 ½ cups of water and pour it into the pot. Bring to a boil and let simmer for 10 minutes on low heat.
  • 3.   Strain the chicken broth directly into the pot, then add the spinach. Once it boils again, add the tortellini and cook for 4 to 5 minutes.
  • 4.   Shred the chicken meat and add it to the soup. Adjust the seasoning. Serve with shaved Parmesan cheese.

Notes & Suggestions

  • Tip: You can enhance the soup by adding 1 or 2 pressed garlic cloves along with the tomatoes. Prepare this soup in advance (you can even freeze it) and add the tortellini when reheating.

Ingredients for servings

  • 3 chicken thighs
  • 4 shallots
  • 200 g of spinach sprout
  • 50 g of parmesan shavings
  • 400 g of diced peeled tomatoes
  • 2 meat bouillon cubes
  • 2 tablespoon of olive oil
  • 1 leaf of bay leaf
  • ½ teaspoon of peppercorn
  • salt (according to taste)
  • pepper (according to taste)

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Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    230 kcal
    11 %
  • Fat
    14,6 g
    21 %
  • of which saturated
    4,78 g
    24 %
  • Carbohydrates
    3,12 g
    1 %
  • of which sugar
    0,78 g
    1 %
  • Protein
    20,22 g
    40 %
  • Fibers
    1,69 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.

Reference