Chicken Soups #3 a Little Italy

Chicken Broth Soups #3 Carrying our travels over to the Mediterranean region...come on along!

We'll add herbs to our already flavor-packed chicken bone stock, to base these flavor travels on.

Chicken Tortellini Soup

For this soup, I begin by sauteeing a small onion and half a red bell pepper, chopped, in a tablespoon mix of butter and olive oil.

Add 8 cups of your chicken bone broth. Heat to a boil; reduce to a high simmer...add in your choice of tortellini...three cheese, ricotta herb, spinach Parmesan, whatever! Add in enough for your four (or three) guests, to your own judgement. Simmer until tender, cook times by the maker's directions. (will vary fromn frozen, to fresh refrigereated, or dried).

Finish with some finely chopped fresh spinach or kale.

Use reserved pulled chicken, or saute some white meat fresh, seasoned with Italian herbs mix, Kosher salt & pepper

Italian Wedding Soup

Use 3/4# of your homemade Italian meatballs, or see my recipe, or *sigh* buy the frozen...thaw, of course! Brown nicely and set aside.

In the drippings, saute 1 small chopped onion, and 2 small carrots, sliced, in a soup pot, until translucent. Add 8 cups of your home made chicken stock. Heat to boil, reduce to simmer, and cook until the carrots are tender. Add a couple handfuls of chopped spinach. (we chop our fine!) or as much as you want.

Meanwhile, parcook the ditalini pasta. Drain, rinse to stop cooking and hold aside to deal out as each bowl is served. Store separately.

Minestrone

This fabulous dish uses Italian sausage, but a chicken stock...and it's delicious!

1/2# sweet or hot Italian sausage (your call)

loose, or break a few out of their casings!

1 small onion, diced

1 stalk celery, diced

1 small carrots, cubed

2 cloves garlic, finely minced

2 tablespoons tomato paste (freeze the rest)

14.5 oz. Italian stewed tomatoes, chop in the can with your kitchen shears.

6 - 8 cups chicken stock

Saute sausage until no pink remains. Add the veggies. Saute until they have some color. Stir in the tomato paste, and let it get some caramelization. Stir up the browned bits and add the stock and stewed tomatoes that you'ce scissor-chopped.

Cook until veggies are tender.

Add 1 can of drained and rinsed

14.5 oz. red kidney beans, cook 10 more minutes.

Meanwhile, parcook the ditalini pasta. Drain, rinse to stop cooking and hold aside for serving, or add to soup if you're serving it all at once.