Chicken & Broccoli Rabe Soup with Tortellini

 

Chicken & Broccoli Rabe Soup with Tortellini

This hearty Italian-style soup combines smooth chook, barely sour broccoli rabe, and tender tortellini in a flavorful broth. It’s perfect for a relaxed lunch or dinner and is full of veggies and protein.

Ingredients (Serves 4–6)

2 tablespoons olive oil

1 medium onion, finely chopped

2 garlic cloves, minced

2 medium carrots, diced

2 celery stalks, diced

1 pound (450 g) boneless, skinless fowl breast or thighs, cut into chew-sized portions

4 cups (1 liter) chook broth

2 cups water

Salt and freshly floor black pepper, to taste

1/four teaspoon pink pepper flakes (non-obligatory)

1 bunch broccoli rabe, difficult stems removed and leaves roughly chopped

9–12 ounces (250–350 g) cheese or spinach tortellini

half of teaspoon dried thyme or Italian seasoning

Grated Parmesan cheese, for serving

Instructions

1. Prepare the base:

Heat olive oil in a large soup pot over medium warmness. Add onion, garlic, carrot, and celery. Cook, stirring once in a while, for 5–7 mins till vegetables are soft and fragrant. This paperwork the aromatic basis of the soup.

2. Cook the hen:

Add the hen pieces to the pot. Season with salt, black pepper, and pink pepper flakes if the usage of. Stir and cook for 4–five mins until the bird is lightly browned on all sides. Browning adds flavor, however it doesn’t want to be fully cooked at this degree because it will simmer within the broth.

3. Add broth and seasonings:

Pour in the chook broth and water. Stir in dried thyme or Italian seasoning. Bring the aggregate to a gentle boil, then reduce the warmth to a simmer. Let it cook dinner for approximately 10 mins to allow the fowl to finish cooking and for the flavors to meld. Taste the broth and adjust salt and pepper as needed.

4. Cook the broccoli rabe:

Trim the hard ends from the broccoli rabe and roughly chop the leaves. Add it to the pot and simmer for 5 minutes. Broccoli rabe is slightly bitter, which balances the richness of the bird and tortellini. Simmer simply until tender and shiny green; overcooking could make it tender.

5. Add the tortellini:

Add the cheese or spinach tortellini without delay to the soup. Cook consistent with package deal instructions, commonly three–5 minutes, till soft. Stir occasionally to save you the tortellini from sticking to the bottom.

6. Final changes:

Taste the soup one closing time and alter seasoning. If you want extra depth, you can upload a splash of lemon juice or a pinch of beaten red pepper for brightness and heat.

7. Serve:

Ladle the soup into bowls. Top every serving with freshly grated Parmesan cheese. Optionally, drizzle a touch olive oil over the top for added richness. Serve with crusty bread or garlic bread for a complete meal.

Tips for the Best Soup

Broth preference: Use a tremendous fowl broth or selfmade inventory for the richest flavor.

Chicken options: You can use leftover cooked chicken or rotisserie hen for a faster version.

Tortellini options: Small ravioli, gnocchi, or maybe orzo pasta paintings well if tortellini isn’t to be had.

Creamy model: Stir in half of cup heavy cream or mascarpone at the stop for a richer soup.

Storage: Store leftovers in an airtight field inside the refrigerator for up to 3 days. Reheat lightly at the range to prevent the tortellini from overcooking.

Nutrition Highlights

This soup is protein-wealthy from chicken and tortellini, packed with nutrients from broccoli rabe and vegetables, and contains wholesome fats from olive oil. It is a balanced meal that’s warm, filling, and flavorful.

This recipe is straightforward, comforting, and bendy. It works well for a quick weeknight dinner or a meal-prep choice for a few days. The barely sour broccoli rabe paired with savory bird and gentle tortellini creates a conventional Italian taste profile that’s both gratifying and nourishing.