Chicken Tortellini Soup
Ingredients
- 2 cups tortellini
- 4 cups low sodium chicken stock
- 1 cup water
- 2 lbs cooked chicken chopped
- 2 cups Brussels sprouts cleaned and trimmed
- 1 cup carrots roughly chopped
- 2 tablespoon flat leaf parsley chopped
- 2 sprigs rosemary
- sea salt to taste
- Freshly cracked black pepper
- 2 tablespoon extra virgin olive oil
- ½ cup mozzarella cheese shredded
Instructions
Directions:
- Over high heat bring a stock pot filled ¾ full with water to a boil, add a pinch of salt and add tortellini. Cook until al dente 12 - 15 minutes. Remove tortellini with a large slotted spoon, set aside.
- Place a steamer insert onto the rim of the stockpot, add Brussels sprouts and steam for 6 - 8 minutes. Place into a bowl.
- Add carrots to water and cook for 10 minutes, set aside.
- Pour water from stock pot and add 4 cups of chicken stock and 1 cup of water and bring to a simmer.
- Add cooked tortellini, chicken, Brussels sprouts, carrots, parsley, olive oil and a sprig of rosemary. Add sea salt and fresh cracked black pepper to taste.
- Allow to simmer for 20 minutes.
- Serve hot sprinkled with shredded mozzarella cheese.
