Chicken Tortellini Soup

Chicken Tortellini Soup

When it's cold outside there's nothing better to eat than this soup. And when I've got a cold, I always wish my mother will rush over to my house and fix me this soup while I'm in my jammies! Tortellini is a cheese filled pasta and can be found in the freezer section at the Lost River Market & Deli. Bok Choy or Chinese (Napa) cabbage is found in the produce section. This would be a great way to introduce yourself to this healthy vegetable. The trick is not to overcook it. It's perfectly cooked when it's bright green and still a bit crisp.

Recipe by Alice Wootton

Coarsely chop:
1 onion
3-4 peeled carrots
2-3 cloves garlic
2-3 stalks of celery

Peel:
1-2 inch piece of ginger

Sauté the above ingredients in a soup pot using:
1-2 Tablespoons of peanut or vegetable oil

Add:
6-8 cups chicken stock or broth
2-3 Tablespoons soy sauce
2-3 Tablespoons rice vinegar

Cover and bring to a boil.

*** Can be prepared in advance up to this point.

Add:
3-4 cups cooked chicken, cut up
Allow chicken to heat through.

Add:
1 package of refrigerated or frozen cheese filled tortellini (Cook in soup approximately 3-5 minutes or according to package directions.)

Before the pasta is completely done, add:
4-6 cups cut up fresh bok choy, Chinese or Napa cabbage or spinach leaves

Cover and cook until pasta is done and greens are bright green and still a bit crisp.
Ladle into big bowls.

Top with:
Freshly ground pepper
Fresh beans sprouts, if desired
Freshly grated Parmesan cheese or Romano cheese