Chicken & Broccoli Rabe Soup with Tortellini
With chicken, pasta and a bold tomato broth, this hearty and inviting soup is like a big, comforting hug in a bowl! —Cynthia Gerken, Naples, Florida
Ingredients
- 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
Reviews
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.
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!