I should call this “Siberian Soup” since this winter in PA has seemed uncomfortably Russian, but I will turn down my dramatic tendencies. This soup came after trying a recipe that was just a bit too heavy for me. Instead of tossing it, I went back into the kitchen and changed the ingredients to make it lighter, and a lot healthier!
Today was certainly the best day to try it, since we are receiving almost 2 FEET OF SNOW! Luckily, my husband was off today, so I could cook warm toasty meals. This soup was a hit! My husband loved it, along with four very hungry little girls, who just came in from the snow.
So, if you are looking for a way to escape the arctic, make a pot of this tasty tortellini soup!
- 3 boneless, skinless chicken breasts, poached & shredded
- 1 small chopped onion
- 4 cloves of fresh garlic, minced
- 6 cups chicken broth
- 1/2 cup of red wine
- 1 (14.5 ounce) can Italian diced tomatoes
- 3 carrots, chopped
- 5 basil leaves, chopped
- 1 teaspoon dried oregano
- 1 large can of crushed tomatoes
- 8 ounces fresh tortellini
- 2 zucchini cut into large chunks
- 3 tablespoons of grated Parmesan cheese
- 3 tablespoons chopped fresh parsley
- Salt & pepper
- In a large pot, poach chicken breasts and shred. (You can put them in your mixer with the paddle attachment and turn on low until shredded)
- Sautee onions and garlic in the pot until tender. Stir in chicken broth, wine, tomatoes, carrots, basil, oregano, and chicken. Bring to a boil. Reduce heat. Simmer uncovered for 30 minutes. Add tortellini during the last 10 minutes.
- Stir in zucchini, cheese, and parsley. Simmer for an additional 10 minutes. Sprinkle with Parmesan cheese on top of each serving. Serve with warm garlic bread.
*Note– if you save this soup for leftovers the tortellini will suck up the broth so the result is a more like a stew. Feel free to add more chicken broth if you eat it the next day.