Chicken & Broccoli Rabe Soup with Tortellini
Total TimePrep: 15 min. Cook: 45 min.
Makes10 servings (3-1/4 quarts)
- 1 pound broccoli rabe
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon pepper, divided
- 2 tablespoons olive oil
- 1/4 pound diced pancetta or 4 bacon strips, chopped
- 1 large onion, chopped
- 4 garlic cloves, minced
- 2 cartons (32 ounces each) chicken stock
- 1 can (15 ounces) tomato sauce
- 3 fresh thyme sprigs
- 3 tablespoons minced fresh parsley
- 1 bay leaf
- 1/4 cup grated Parmesan cheese
- 1 rotisserie chicken, skin removed, shredded
- 1 package (19 ounces) frozen cheese tortellini
- Additional grated Parmesan cheese
- Fill a Dutch oven two-thirds full with water; bring to a boil. Cut 1/2 in. off ends of broccoli rabe; trim woody stems. Coarsely chop stems and leaves; add to boiling water. Cook, uncovered, just until crisp-tender, 1-2 minutes. Drain and remove from pan; sprinkle with nutmeg and 1/8 teaspoon pepper.
- In same Dutch oven, heat olive oil over medium heat. Add pancetta; cook until brown and crisp, 4-5 minutes. Add onion and remaining pepper; cook until tender, 3-4 minutes. Stir in garlic; cook 1 minute longer. Add next six ingredients and broccoli rabe; bring to a boil. Reduce heat; simmer, covered, 30 minutes. Meanwhile, cook tortellini according to package directions; drain.
- Discard bay leaf and thyme sprigs from soup. Add chicken to soup; heat through. To serve, spoon tortellini into individual bowls; pour soup into bowls. Sprinkle with additional Parmesan.
Test Kitchen tips
Nutrition Facts1-1/3 cups: 328 calories, 13g fat (4g saturated fat), 72mg cholesterol, 1058mg sodium, 24g carbohydrate (3g sugars, 3g fiber), 28g protein.
Nov 20, 2017
This soup was amazing! The combination of chicken and bacon along with the tomatoes and seasonings has so much flavor. I couldn't find any broccoli rabe so I substituted thinly sliced kale. I added that at the end and put the nutmeg in with the thyme and parsley.
Oct 10, 2017
This soup has such a nice depth of flavor! I loved the spicy addition of nutmeg to the broth. In place of cheese tortellini, I used sweet Italian sausage stuffed tortellini. The bacon took awhile to crisp in my dutch oven, so I browned it in a separate pan. This dish is a bit time consuming, but the taste is amazing!