Mom just got back from Italy, which means chicken soup. Allow me to explain. Whenever my mom comes back from Italy, or any long flight in general, she likes to eat brodo- aka chicken soup. I talked to my friend Sonia and her parents are the same way. We decided it’s an italian thing 😛 Being the good daughter that I am, I decided to make brodo from scratch (which I’ve never done before), and added my own twist to it. For some reason, I’ve never been a fan of traditional chicken soup. But chicken soup with tortellini- now that will change your life! It’s the only way I eat chicken soup. So mom got her brodo, I got my tortellini, and we were both happy campers.
Read on for the recipe.
Chicken Soup (Brodo) with Tortellini
Ingredients
For the stock
- 1 pound chicken backs
- 2 stalks celery
- 2 peeled carrots
- 1/2 tbsp salt
- 1/2 large onion peeled
- 3 bouillon cubes
- Enough water to fill pot
- 1 package dry tortellini
Instructions
- Combine all stock ingredients into a large pot on medium heat. I boiled all my ingredients together for 1.5 hours. Remove all boiled items (chicken, carrots, celery, onion) and place aside. Drain stock into another pot using a fine sieve. This will ensure that the broth comes out clear and removes any chicken bits.
- At this point you can save the stock for when you need it. When you're ready to use the stock, bring it to a boil. Once the stock is boiling, add the tortellini. Cook the tortellini until they are soft, but not to the point that they fall apart.
- Ladle into a bowl and serve!
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