Now, on to the recipe! I have a great soup recipe for scratchy throats. Something warm and soothing is always good when you feel a bit under the weather, and the best part is that this soup is super easy to make. Hooray, no worries for the cook! Furthermore, unless you are feeding an army, there should be leftovers. Yippee, no cooking tomorrow! Let me add a note here before I give you the recipe: THE THING that makes this soup is the crunchy toasts. If you are planning to skip making the toasts, then don't make my soup! I mean it! Just stop. Go eat can soup. For those of you who ARE gonna make the crunchy toasts, here's the recipe:
Chicken Tortellini Soup
1 large package chicken tenders
1 package fresh or frozen cheese tortellini
2 32 oz. boxes chicken broth
2 cans diced tomatoes with garlic and olive oil
1 medium onion finely diced
2 Tbsp. EVOO
1 Tbsp. chopped garlic
1 Tbsp. dried basil
4 cups water
2 chicken bouillon cubes
sea salt
fresh ground black pepper
fresh shredded parmesan cheese
fresh baguette loaf
butter at room temperature ( REAL butter- Calm down! You are only using a little!)
In a large stock pan saute the onion in EVOO until translucent. Add a dash of sea salt and chopped garlic. Saute about 1 additional minute. Add diced tomatoes, chicken broth, water and bouillon cubes. Bring to a slow boil. Use kitchen shears to cut chicken tenders into bite-size chunks directly over pot. Add dried basil and fresh ground black pepper. Bring back to a boil and simmer about 15 minutes or until chicken is cooked through. Gently add tortellini and boil an additional 10 minutes. At this point, I turn off the heat and let the soup sit there. It thickens, and the tortellini plump up nicely while you make the crunchy toasts!
Pre-heat the oven to 375 degrees. Slice the baguette in 1/2 inch slices and spread with softened butter. Place them on a baking sheet and bake for about 10-12 minutes or until golden brown and crunchy (GBC). Let these GBC toasts rest for a couple minutes before eating. Also, I recommend taking these GBC toasts to the table. Otherwise, you are gonna wear yourself out going back and forth to the stove for more.
To serve the soup, ladle it into large soup bowls. Top with freshly grated parmesan cheese, and put the GBC toasts around the bowl. OMG! Y'all are gonna love those GBC toasts soaked in that yummy soup! Let me know what you think. Enjoy!
