SOMA Living January 2024

RECIPE OF THE MONTH

INSTRUCTIONS

CREAMY CHICKEN TORTELLINI SOUP

1. Heat the olive oil in a Dutch oven or heavy bottomed pot until hot but not smoking. Add the onion to the pot and sauté until softened, about 3-4 mins. 2. Stir in the garlic and cook for 2 mins. Stir in the tomato paste and cook 1 minute. 3. Deglaze with the white wine and continue to cook until wine is reduced by half, about 3-4 mins. 4. Add the tomato sauce and stock. Bring to a boil and reduce to a simmer. 5. Add the remaining ingredients, cover, and gently simmer until the tortellini is cooked through and the kale is wilted and tender, about 15 mins. 6. Ladle into bowls and serve topped with a sprinkle of parmesan cheese and fresh basil if desired.

Prep Time: 10 mins Cook Time: 30 mins Servings: 6

Dreamy, creamy chicken tortellini soup is the ideal weeknight meal. Even though it tastes like it simmered on the stove all day, it cooks in just 30 minutes with minimal prep time.

RECIPE NOTES • Be sure to use fresh, not dried or frozen, tortellini. • I use poached chicken breasts, but thighs or shredded rotisserie chicken would also be delicious. • Can’t find baby kale? Lacinato kale is a great swap. Just be sure to remove the tough stems and rough chop the leaves before adding to the soup. • The tortellini will absorb the liquid as it cooks. Add additional stock to thin if necessary. • Be sure to taste and adjust the seasoning before serving. • This soup will keep for 3-4 days refrigerated. Gently rewarm and thin with additional stock if necessary.

INGREDIENTS

10 oz FRESH tortellini, (1 package) 5 oz baby kale, (or 1 bunch kale, stems removed and rough chopped) 1/3 cup fresh basil, torn 1 1/2 tsp kosher salt 1/4 tsp black pepper 1 cup heavy cream 1/4 cup parmesan cheese, grated (+ additional for topping)

2 Tbsp extra virgin olive oil 1 medium onion, diced small 4 cloves garlic, minced 1 Tbsp tomato paste 3/4 cup dry white wine 15 oz tomato sauce (1 can) 6 cups chicken stock

1 1/2 lbs cooked chicken, shredded

www.WHATSHOULDIMAKEFOR.com

Cathy Roma’s food philosophy is simple: everything in moderation. She’s worked in restaurants, owned an online bakery, has a bordering-on-problematic cookbook obsession and is the writer, photographer and recipe developer for the blog whatshouldimakefor.com. She lives in South Orange with her well-fed family, overstocked pantry, and mildly excessive collection of cookie cutters.

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