Tortellini Soup And Garlic Bread

I want to start off by saying that this recipe should be treated as a loose guide. When it comes to cooking, I tend to measure by eyeballing, tasting, and adjusting the flavors. I’ve tried my best to provide measurements, but trust your instincts. If you want to add more of something, feel free to do so—adjust it completely to your liking!

INGREDIENTS

FOR CHICKEN

• 3 chicken breast
• 1 tbsp olive oil for marinate
• 1/4 tsp chicken bouillon
• 1 tsp salt
• 1 tsp garlic powder
• 1tsp + 1/2 tsp paprika
• pepper (I did 6 turns of the pepper grinder)
• 1 tbsp olive oil for cooking

FOR SOUP

• 2 tbsp salted butter
• 1/2 yellow onion, diced
• 4 clove garlic, minced
• 4 small carrots, diced
• 3 celery stick, diced
• 1/2 leek, cut in half and thinly sliced
• 5 tbsp all-purpose flour
• 1 tbsp olive oil
• 1 carton chicken broth (32oz)
• 1 spring of rosemary
• 1 spring of thyme
• 1 cup + 1/2 cup milk
• 1 cup + 1/2 heavy cream
• 1/2 cup grated parmesan (add more if you like)
• 1/2 tsp black pepper (adjust to your liking)
• 1 tsp + 1/2 tsp Italian seasoning
• 1/8 tsp nutmeg
• salt to taste
• 2 pack of 10oz Four Cheese tortellini
• 1 cup baby spinach (add more if you like)
• 2 spring of parsley, chopped
• a few basil for garnish
• grated parmesan for garnish
• bacon bits for garnish (I lay the bacon on a parchment paper on a baking sheet, bake them at 375F for around 25 minutes or until its crispy)

PROCESS

FOR CHICKEN

1. Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium-high heat.
2. Season the chicken breasts with chicken bouillon, salt, garlic powder, paprika, and pepper. Once the oil is hot, add the chicken breasts to the pot
3. Sear them for about 4-5 minutes on each side until they are golden brown and cooked through. (don’t worry if the chicken still a bit pink inside, we will finish cooking in the soup)
4. Remove the chicken from the pot and let it rest for a few minutes. Once slightly cooled, chop the chicken into bite-sized pieces and set aside.

FOR SOUP

1. In the same pot, add the salted butter, followed by the diced onion. Sauté the onion for 1 minute, then add the chopped garlic. Sauté for about 30 seconds until fragrant. Next, add the diced carrots, leek, and celery. Sauté until the vegetables are softened, about 5 minutes.
2. Push the vegetables to one side of the pot. Add the all-purpose flour to the empty side and stir it with the 1 tbsp olive oil and vegetable juices to form a roux. Cook the roux for 2 minutes until it turns golden.
3. Slowly pour in the chicken broth while stirring to dissolve the roux into the liquid. Bring the mixture to a simmer and allow it to thicken slightly. Add the milk and heavy cream, stirring until well combined. Then, add the rosemary and thyme. (Note: If you prefer a thinner broth, you can add more chicken broth to achieve your desired consistency.)
4. Reduce the heat to medium and let the soup cook for 8 minutes.
5. Add the chopped chicken, increase the heat to high, and bring the soup to a boil for about 3 minutes. Remove the sprigs of rosemary and thyme.
6. Add 2 packs of four-cheese tortellini to the pot and cook according to the package instructions, usually about 3-5 minutes until they float to the top.
7. Stir in the baby spinach and let the soup simmer for another 5 minutes, allowing the flavors to meld together.
8. Season the soup with black pepper, Italian seasoning, nutmeg, and grated Parmesan. Stir until the Parmesan melts completely. Taste the broth and adjust the seasoning as needed. You can add more salt or Parmesan to achieve the desired saltiness, adding a little at a time.
9. Ladle the soup into bowls and top with grated Parmesan cheese, bacon bits, parsley, and basil if desired. Serve with garlic bread if you like. Enjoy!! <3

FOR CHEESY GARLIC BREAD

INGREDIENTS

• 1 loaf Italian bread
• 5 tbsp unsalted butter, microwave for 20 sec to softened
• 3 clove grated garlic
• 1 tbsp parsley, chopped
• pinch of salt
• shredded Mexican cheese (you can use a mixture of mozzarella and parmesan as well)

PROCESS

1. Preheat your oven to 375°F (190°C).
2. In a medium bowl, combine the softened butter, grated garlic, salt and parsley. Mix until well combined.
3. Slice the loaf of bread in half lengthwise, creating two long halves. Place the bread halves, cut side up, on a large baking sheet.
4. Evenly spread the garlic butter mixture over the cut sides of the bread. Make sure to cover the entire surface.
5. Sprinkle the shredded Mexican cheese or mozzarella cheese evenly over both halves of the bread.
6. Place the baking sheet in the preheated oven and bake for about 10-12 minutes, or until the cheese is melted and bubbly. For a crispier top, you can switch to the broiler for the last 1-2 minutes, but keep a close eye to prevent burning.
7. Once the bread is golden and the cheese is melted, remove it from the oven. Allow it to cool for a minute before slicing into thick pieces.