Ingredients
- 2 Ounces Pancetta Chopped
- 1 Tbsp. Olive Oil
- 1-1/2 Cups Chicken Chopped or substitute Cooked Chicken Sausage
- 2 Large Shallots Chopped
- 4 Cloves Garlic Finely chopped
- 1/2 Cup Sliced Carrots
- 4 Ounces Crimini Mushrooms Sliced
- 1 Cup Frozen Artichoke Hearts Thawed
- 1 Quart chicken stock Homemade or boxed.
- 1/3 Cup Sun-dried Tomatoes Not packed in oil
- 1-1/2 Cups Spinach Chopped
- 1-2 Tsp. Italian Seasoning Your choice
- 1 Pkg. Tortellini Any kind
Servings:
Instructions
- Heat a soup pot over medium high heat. Add the olive oil and swirl to coat the bottom of the pot. Add the pancetta and cook until it is lightly browned and has rendered some fat.. Remove the pancetta and leave about a tablespoon of oil/fat in the pan.
- Add the chicken or chicken sausage to the pan and brown . Remove from the pan and set aside with the pancetta.
- Add the shallots, garlic, cremini, carrots, and artichoke hearts to the pot. Cook over medium heat until everything begins to soften and becomes fragrant, stirring often. Add about 1/4 cup of stock to the pot and stir to loosen any brown bits. Add the rest of the chicken stock along with the Italian seasoning(s) of your choice.
- Bring to a low boil. Reduce the heat and simmer for 10 minutes or so. Add the spinach, chicken, pancetta, and sun dried tomatoes and simmer for another 10 minutes. While the soup simmers cook the tortellini.
- Cook the tortellini in a separate pan following the directions on the package. Drain and divide the tortellini between 4 soup bowls. Spoon the soup over the tortellini, again dividing among the bowls. Serve with shredded parmesan or romano cheese.
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