Tortellini Soup with Chicken and Pine Nuts.

Apr 7

Written By

Spring time is a roller coaster. Some days, it's warm and I'm tempted to throw on a skirt and sun tan these ol' white legs in the sunshine. But then I remember that I haven't shaved my legs since, I don't know, like August. I quickly push that thought to the back of my mind and decide to plant seeds, in jeans, instead.

Other days, it's cloudy and drizzly as the last bits of winter sneak in to make sure there's enough water for the grasses. It's cold and windy. And then I realize I probably still have another good 4 weeks left before I'll need to actually shave my legs fo' reals.

But regardless of the state of my leg hair, on these cold days, I always make soup. Always. Because it's easy and full of bone broth - which is my favorite way to get all those trace minerals. To say that broth is healing is a gross understatement. Good bone broth has a reputation of "reviving the dead". And sometimes, in the chills of Spring, that's exactly what us hairy legged woman need. Revival.

This soup is a bit of a 'cheat' for us real foodies, as it uses packaged tortellini. Don't worry. I checked the ingredients. By all means, if you're willing, go ahead and make your own! I found a great organic pasta at a local store and decided to utilize that instead. I simply didn't have the time to make fresh tortellini.

Ya know, because I was busy... brushing my leg hair...

And what better way to lead into a soup recipe than talking about body hair?

(One of these days, I'll start listening to the experts on what I'm 'supposed to do' as a blogger...)

Tortellini Soup with Pesto and Chicken | The Elliott Homestead

Tortellini Soup with Chicken and Pine Nuts

You will need:

3 tablespoons olive oil

2 onions, diced

6 garlic cloves, minced

1 red chili, minced (or ½ teaspoon dried chili flakes)

2 cups bell peppers, diced (I used frozen peppers from last year's garden!)

3 cups cherry tomatoes or diced tomatoes (I used my favorite preserved cherry tomatoes...recipe here)

2 tablespoons pesto (check out my easy homemade recipe here!)

4 cups chicken stock (check out my easy homemade recipe here!)

2 cups cooked chicken (leftover from roast chicken works wonderfully)

1 cup tortellini (fresh and organic is best)

Pine nuts, optional garnish

Salt and pepper, to taste.

Directions:

1. Heat the olive oil in a large pot. Add in the diced onion and saute for 5 minutes, until soft and translucent. Add in the garlic and red chili, and saute for 2 minutes more until fragrant.

I swear, all good soups in the entire world start this way. Master the onion sweat and you'll go far in this world, my friend.

2. Add in the bell pepper and cherry tomatoes. Cook for 5 minutes, until they begin to release their liquid. Then, add in the pesto, chicken stock, cooked chicken, tortellini, and a large pinch (or two!) of sea salt.

Yes. Sea salt. It matters. As does adding the salt before the simmering. There's simply no way to salt, at the finishing of a dish, that will equate the same flavor as adding salt pre-cooking. Trust me.

3. Bring to a low simmer and cook until the tortellini is tender, about 15 minutes. Feel free to spoon out a few tortellini and try them. Ya know. For quality control. Ahem.

4. Garnish with pine nuts, fresh thyme and parsley, and pepper. Serve alongside a crusty bread.

Tortellini Soup with Chicken and Pine Nuts | The Elliott Homestead

I swear, all good soups need a crusty bread. Master the crusty bread and you'll go far in this world, my friend. If you haven't mastered a crusty bread yet... have no fear... just grab a copy of From Scratch and bake the out-of-this-world-easy Eat, Drink, and Be Merry Bread.

... and then, snuggle in amongst the spring storms with a bowl of this tortellini soup with chicken and pine nuts.

... and dip your bread in the juices.

... and top it all off with a piece of nutrient-dense homemade fudge.

... and then die happy.

... and Amen.