A simple, weeknight soup. Savory and full of flavor. I make soups of this variation quite a bit, sometimes with more marinara with zucchini, garbanzo beans, spicy sausage and a smaller pasta instead of chicken and tortellini; but always with the parmesan. Got to have that parm to make this type of soup work.
Serves 3-4. Prep 20 minutes. Cook time: 45 minutes – 1 hour
- 3/4 white onion, chopped fine
- 2 tbsp olive oil
- 2 medium carrots, peeled and chopped
- 1 celery stalk, chopped
- 1/2 roma tomato, chopped
- 3 garlic cloves, minced
- 1 chicken breast
- 6 cups water
- 1 tsp tomato paste
- 1/3 cup marinara
- 1/4 cup parmesan cheese (can also put a parmesan rind in with the broth as it cooks if you have one)
- 2 tsp vegetable broth bouillon
- 1 tsp lemon juice
- 1 cup frozen cheese tortellini
- 1/4 cup kale, chopped
- 1/3 cup frozen spinach
- 1 tbsp dried oregano
- 1 tsp red pepper flakes, (or to taste)
- 1 tsp salt free dash
- a dash of cayenne (to taste)
- salt, pepper to taste
- Place a soup pot on the stove on medium. Add olive oil and heat. Next add onion, celery, carrot and garlic to pan and cook stirring frequently until onions transparent and garlic fragrant, about 7-10 minutes. Season with salt, pepper, red pepper flakes, salt-free dash and cayenne.
- Add water, chicken breast, oregano, tomato paste, marinara, bouillon and stir. If you have a parmesan rind, toss it in now. Bring to a boil, then lower temp to medium-low. Cook for 20 minutes or so.
- After chicken cooked, cut up into cubes and return to soup. Next add frozen tortellini, kale, spinach, lemon juice and additional salt, pepper to taste. Let simmer for another 20-30 minutes. Let it cook down a bit. Remember to taste to ensure proper seasoning. This soup has to cook for awhile to let all the flavors have a chance to bring the out the best in each other. The extra time is worth it.
- Can garnish with fresh basil and a sprinkling of parmesan prior to serving.