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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 package (19 ounces) frozen cheese tortellini
- 1 rotisserie chicken, skin removed, shredded
- Additional grated Parmesan cheese
Directions
- 1. 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.
- 2. In same Dutch oven, heat olive oil over medium heat. Add pancetta; cook until brown and crisp, 4-5 minutes. Add onion and remaining 1/8 teaspoon pepper; cook until tender, 3-4 minutes. Stir in garlic; cook 1 minute longer. Add next 6 ingredients and broccoli rabe; bring to a boil. Reduce heat; simmer, covered, 30 minutes. Meanwhile, cook tortellini according to package directions; drain.
- 3. 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.
Nutrition Facts
1-1/3 cups: 328 calories, 13g fat (4g saturated fat), 72mg cholesterol, 1058mg sodium, 24g carbohydrate (3g sugars, 3g fiber), 28g protein.
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