Chicken and Spinach Tortellini Soup
By America's Test KitchenPublished on November 7, 2011
Time
1½ hours
Yield
Serves 8 to 10
Ingredients
6 slices bacon, cut into ½-inch pieces1 onion, chopped fine2 cloves garlic, minced1 teaspoon red pepper flakes 3 quarts low-sodium chicken broth 1 ½ pounds boneless, skinless chicken breast 1 (10-ounce) package frozen chopped spinach, thawed and drained2 packages fresh spinach tortellini (18 ounces)Grated Parmesan cheese (for serving)
Instructions
- Cook bacon in large Dutch oven over medium heat until crisp, about 7 minutes. With slotted spoon, transfer bacon to paper towel-lined plate.
- Stir onion into bacon fat in now-empty Dutch oven and cook until browned, about 8 minutes. Stir in garlic and red pepper flakes and cook until fragrant, about 30 seconds.
- Add broth and chicken, bring to boil, reduce heat, and simmer until chicken is cooked through, about 20 minutes. Turn off heat. With slotted spoon, remove chicken; cool slightly and shred into small pieces.
- Return soup to simmer. Add drained spinach and tortellini and simmer until tortellini are tender, about 3 minutes. Add shredded chicken and salt and pepper to taste. Ladle soup into bowls and garnish with bacon and cheese, passing more cheese at the table.
Time
1½ hoursYield
Serves 8 to 10Ingredients
6 slices bacon, cut into ½-inch pieces
1 onion, chopped fine
2 cloves garlic, minced
1 teaspoon red pepper flakes
3 quarts low-sodium chicken broth
1 ½ pounds boneless, skinless chicken breast
1 (10-ounce) package frozen chopped spinach, thawed and drained
2 packages fresh spinach tortellini (18 ounces)
Grated Parmesan cheese (for serving)
Ingredients
6 slices bacon, cut into ½-inch pieces
1 onion, chopped fine
2 cloves garlic, minced
1 teaspoon red pepper flakes
3 quarts low-sodium chicken broth
1 ½ pounds boneless, skinless chicken breast
1 (10-ounce) package frozen chopped spinach, thawed and drained
2 packages fresh spinach tortellini (18 ounces)
Grated Parmesan cheese (for serving)
Ingredients
6 slices bacon, cut into ½-inch pieces
1 onion, chopped fine
2 cloves garlic, minced
1 teaspoon red pepper flakes
3 quarts low-sodium chicken broth
1 ½ pounds boneless, skinless chicken breast
1 (10-ounce) package frozen chopped spinach, thawed and drained
2 packages fresh spinach tortellini (18 ounces)
Grated Parmesan cheese (for serving)
Why This Recipe Works
We wanted an impressive Chicken and Spinach Tortellini Soup recipe that used pantry staples and a simple procedure. To do this, we poached the chicken in store-bought broth, which gave our Chicken and Spinach Tortellini Soup deep, rich flavor.
Instructions
- Cook bacon in large Dutch oven over medium heat until crisp, about 7 minutes. With slotted spoon, transfer bacon to paper towel-lined plate.
- Stir onion into bacon fat in now-empty Dutch oven and cook until browned, about 8 minutes. Stir in garlic and red pepper flakes and cook until fragrant, about 30 seconds.
- Add broth and chicken, bring to boil, reduce heat, and simmer until chicken is cooked through, about 20 minutes. Turn off heat. With slotted spoon, remove chicken; cool slightly and shred into small pieces.
- Return soup to simmer. Add drained spinach and tortellini and simmer until tortellini are tender, about 3 minutes. Add shredded chicken and salt and pepper to taste. Ladle soup into bowls and garnish with bacon and cheese, passing more cheese at the table.
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