Recipe for cooking chicken soup with tortellini

Recipes from Italy :: Italian Soups and Stews

1 (3 to 4 pound) broiler-fryer chicken, cut up
6 c. water
1 stalk celery (with leaves, cut into 1-in. pieces
1 med. carrot, cut into 1-in. pieces
1 med. onion, cut into fourths
2 sprigs parsley
1 bay leaf
2 1/2 tsp. salt
1 tsp. black peppercorns
1 pkg. commercial fresh tortellini or 20 homemade tortellini
2 c. water
Minced parsley
Grated Parmesan cheese

Heat chicken, 6 c. water, celery, carrot, onion, 2 sprigs parsley, bay leaf, salt and peppercorns to boiling in Dutch oven; reduce heat. Cover and simmer until thickest pieces of chicken are done, about 45 mins. Remove chicken from broth; strain broth. Refrigerate chicken and broth separately until cool.

Remove chicken from bones and skin. Cut chicken into bite-size pieces; add to broth. Cover and refrigerate. Prepare tortellini. If using commercial tortellini, do not precook.

Skim fat from broth. Heat broth and 2 c. water to boiling. Add tortellini. Heat to boiling; reduce heat. Cover and simmer until tortellini are tender, about 1/2 an hour. Sprinkle and distribute each serving with minced parsley.

Serve with Parmesan cheese.

Yields 8 servings.