29 August, 2016
Chicken Tortellini Soup (from scratch)
I love soup! I love soup so much we’re having it for supper on one of the last hot days of summer. I was on Pinterest yesterday and saw someone pin a recipe for tortellini soup and thought how wonderful it looked. However in reading the reviews I saw too many negative responses about the broth having no flavor. I decided I was going to make tortellini soup, but create my own recipe.
I started out making my own stock by boiling chicken legs with lots of vegetables and some seasonings. Once I made the stock all I needed to do was sauté some vegetables, boil some potatoes and add it all to the crock pot. What it tuned out to taste like was amazing!
I enjoy making my own stock because I can control how much sodium goes into the soup. Lets face it store-bought soup has a lot of sodium and so does store-bought chicken broth, even when you buy the low sodium kind. Making your own that is full of flavor is a huge accomplishment in my book.
My husband loves tortellini noodles so I figured he would love the soup. I was worried the kids would avoid the noodles, but they proved me wrong and ate them. This will defiantly be made again in our house, especially come fall and winter.
I hope you try out my version of tortellini soup. Tell me if you enjoyed it like we did.
- 15 chicken legs ( About 5 lbs.)
- 2 tsp. kosher salt
- 1/2 tsp garlic salt
- 1/4 tsp. pepper
- 1/2 Tbsp. Italian seasoning
- 4 Fresh basil leaves
- 2 Bay leaves
- 3 cloves garlic, halved
- 5 mushrooms
- 5 celery stalks, cut into large pieces
- 1 large onion, quartered
- 4 large carrots, cut into large pieces (not peeled)
- Salt and pepper to taste when finished and if needed
- Chicken meat from the 15 legs
- 2 Tbsps. oil
- 3 garlic cloves
- 5 carrots, chopped
- 4 celery stalks, chopped
- 1 onion, chopped
- 6 mushrooms, chopped
- 4 potatoes, peeled and chopped
- 11 cups of prepared broth
- 12 oz. three cheese tortellini
- In a large pot add the chicken legs, celery, carrots, mushrooms, bay leaves, basil, garlic and Italian seasoning.
- Fill pot with water until everything is covered.
- Boil covered for 25-30 minutes, chicken should be starting to come off the bone.
- Simmer covered for 15 more minutes.
- Remove the legs from the pot and let cool.
- Strain the stock into a bowl. Discard the vegetables. (I ate the mushrooms, they were wonderful!)
- Add the chicken stock back into the pot.
- Cut up the onion, carrots, celery, and mushrooms.
- Mince the garlic
- Add the oil to a sauce pan over medium high heat. Add the garlic and let sauté for a few minutes.
- Add the onion, carrots, celery, and mushrooms. Sauté for 15 minutes.
- While sautéing the vegetables, peel and cut the potatoes. Add them into the chicken stock. Turn on high heat. Bring to a boil.
- Once the vegetable are done sautéing, add them to the boiling stock and potatoes.
- Add chicken to the boiling stock.
- Boil until vegetables are tender.
- Pour it into a crock pot and keep on low until ready to serve and vegetables are done.
- Make tortellini according to package. Add them to the soup.
Serve and enjoy!