Chicken Tortellini Soup (Tortellini in Brodo)

Ingredients

• 8 oz skinless boneless chicken breast (small cubed (You may replace it with skinless boneless chicken thighs))
• Salt and ground white pepper to taste (or you can use black pepper)
• 2 tablespoons olive oil (not extra-virgin)
• 1/2 medium yellow onion (small diced (or you can use white onion))
• 3 cloves of garlic (minced)
• 1/2 cup dry white wine
• 8 cups chicken broth (homemade or store-bought)
• 1 bay leaf
• 7 oz chicken or cheese tortellini
• 1 large tomato
• 1/4 cup chopped Italian parsley

Instructions

1. 1

   Pat dry the chicken and season with salt and pepper to taste. Reserve.

2. 2

   Heat a medium no-stick pot over medium heat, add the olive oil, and sauté the onion for about 3-4 minutes or until translucent. Add the seasoned cubed chicken and cook for about 5 minutes, stirring now and then. Add the garlic and cook for about 1 minute, stirring once and a while.

3. 3

   Pour in the wine and let almost evaporate. Then, add the broth and the bay leaf.

4. 4

   Increase the heat to medium-high and bring to a boil. Add the tortellini and let cook for about 8-10 minutes (or for the time stated in your package), or just until becomes al dente.

5. 5

   Remove from the heat, add the tomato, and let rest for about 3 minutes. Adjust the salt and pepper to your taste, discard the bay leaf, and stir in the parsley.

6. 6

   Serve with garlic bread or a hard-crusted crust. If you want, sprinkle some grated Parmesan cheese on top of the soup. Enjoy!