Look at “Whole Roasted Chicken” recipe to use leftover chicken and pan drippings.
Now on to soup making day!
- 3 @ 32 ounce containers of chicken broth (2 should have been used already from night before) – low sodium (I use organic (Nature’s Promise) check those ingredients for MSG & hydrogenated oils, you would be suprised! (the 3rd is for back-up in case you need more liquid in your soup)
- 1 can of cannelini beans
- 1/2 package of frozen peas
- 1/2 package of baby spinach
- 1 16-20 oz. package of refrigerated tortellini (found with refrigerated pastas) I use tri-color version
- Small can of tomato sauce (your preference, gives nice flavor to soup)
- Freshly grated Parmesan or Romano cheese
- Fresh baked crusty Italian bread!
Now your soup pot would have been refrigerated from the night before. There will be a good layer of fat on top of the soup. Carefully skim the fat layer off with a large spoon. It separates super easy and just throw out in trash. Set soup pot on stove top and warm on medium heat. Once warmed, add the can of beans (all liquid too). Next add the peas and let cook for about 5 minutes and then add the tomato sauce if you would like that extra flavor or leave as a plain broth base. You can have the soup at a slow boil when you add the tortellini. They cook up quick so go by the package directions with them and try not to overcook. Add more broth if it’s too thick. At the end, add the baby spinach. You can also do a taste test for adding salt/pepper at this time. The spinach will instantly wilt and be ready. Serve in soup bowls and add some freshly grated romano or parmesan cheese.
This meal goes great with some fresh baked bread. I make my own (will post recipe at some point) with Italian butter. Small plate drizzled with 2-3 TBSP EVOO, garlic powder, basil, rosemary, crushed red pepper and grated cheese. So yummy! Can dunk bread into soup too! Salad goes perfectly with this too!