Chicken & Broccoli Rabe Soup with Tortellini
Recipe information
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Cooking:
15 min.
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Servings per container:
1
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Source:

Ingredients for - Chicken & Broccoli Rabe Soup with Tortellini

1. 1 pound broccoli rabe -
2. 1/2 teaspoon ground nutmeg -
3. 1/4 teaspoon pepper, divided -
4. 2 tablespoons olive oil -
5. 1/4 pound diced pancetta or 4 bacon strips, chopped -
6. 1 large onion, chopped -
7. 4 garlic cloves, minced -
8. 2 cartons (32 ounces each) chicken stock -
9. 1 can (15 ounces) tomato sauce -
10. 3 fresh thyme sprigs -
11. 3 tablespoons minced fresh parsley -
12. 1 bay leaf -
13. 1/4 cup grated Parmesan cheese -
14. 1 package (19 ounces) frozen cheese tortellini -
15. 1 rotisserie chicken, skin removed, shredded -
16. Additional grated Parmesan cheese -

How to cook deliciously - Chicken & Broccoli Rabe Soup with Tortellini

1. Stage

Fill a Dutch oven two-thirds full with water; bring to a boil. Cut 1/2 in. off ends of broccoli rabe; trim woody stems. Coarsely chop stems and leaves; add to boiling water. Cook, uncovered, just until crisp-tender, 1-2 minutes. Drain and remove from pan; sprinkle with nutmeg and 1/8 teaspoon pepper.

2. Stage

In same Dutch oven, heat olive oil over medium heat. Add pancetta; cook until brown and crisp, 4-5 minutes. Add onion and remaining 1/8 teaspoon pepper; cook until tender, 3-4 minutes. Stir in garlic; cook 1 minute longer. Add next 6 ingredients and broccoli rabe; bring to a boil. Reduce heat; simmer, covered, 30 minutes. Meanwhile, cook tortellini according to package directions; drain.

3. Stage

Discard bay leaf and thyme sprigs from soup. Add chicken to soup; heat through. To serve, spoon tortellini into individual bowls; pour soup into bowls. Sprinkle with additional Parmesan.