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Real Recipes From Real Home Cooks ®

tortellini soup me’amori

Irisa avatar
Recipe by
Irisa Raina 9
@Irisa
New Iberia, LA

This time of year even down here it has been so cold and wet! I love to do soups that can fill a working man’s soul and tummy. This soup does just that! Once you get the prep work done, let it get all crazy in the crock. I like to cook the tortellini separate from the soup, that way it won’t get over cooked the day it is served and when it is re-heated the next day. I served this with some beautiful bakery rolls and butter.

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yield serving(s)
prep time 1 Hr
cook time 4 Hr
method Slow Cooker Crock Pot

Ingredients For tortellini soup me’amori

  • 4 or 5 small boneless skinless thighs
  • 1 – 9 ounce package tortellini { 3 cheese blend }
  • 6 ounces frozen spinach { drained very well }
  • 1 – 14.5 ounce can fire roasted tomatoes { un~drained }
  • 2 – 26 ounce containers chicken stock
  • 4 cloves garlic { roasted }
  • ½ red onion { chopped }
  • 2 carrots { peeled and grated }
  • 2 stalks celery { diced }
  • 1 cup of flour
  • 1 teaspoon oregano
  • 1 tablespoon coarse sea salt
  • 1 tablespoon fresh ground pepper
  • 1 teaspoon basil
  • 1 tablespoon turbinado sugar
  • 2 tablespoons unsalted butter { divided }
  • 3 tablespoon oil { divided 1 and 2 }
  • ½ of a medium jalapeño { finely minced }
  • salt and pepper for seasonings

How To Make tortellini soup me’amori

  • 1
    Add the 2 quarts of stock to the crock pot and turn it on high. Then prep the vegetables and chicken.
  • 2
    In a sauté pan get the butter and oil hot. Add the onion and sugar and cook on low till the onion is caramelized, add to the crock pot.
  • 3
    In the same sautéing pan add the butter and sauté the carrots and celery with the garlic, basil and oregano till they are soft, when stirring the celery and carrots smash the garlic slightly, when they are done add to the crock pot.
  • 4
    In a baggie add the 1 cup of flour, 1 tablespoon fine sea salt, 1tablespoon fresh ground pepper. Close the bag and toss to mix. Cut the chicken into bite size pieces, add to the flour mixture and toss to coat. Shake off any excess flour, I put some paper towel in the sink and then put the chicken in a strainer. The paper towel catches all the flour so no mess.
  • 5
    Get the 2 tablespoon of oil hot and fry a few pieces at a time to get them. All you’re looking to do is get the chicken crispy. As the chicken get done add them to the crock pot. Add any of the fond “ fond= equals flavor “ from the bottom of the pan oil and all to the pot.
  • 6
    Add the spinach, jalapeño and canned tomatoes.
  • 7
    Once you have everything “except the tortellini “in the pot, cover and cook on low for 4 hours. 4 hours of cooking time is plenty since most of the ingredients are par~semi cooked.
  • 8
    About 10 minutes before the soup is done bring a pot of water to a rolling boil, then add the tortellini and cook according to package directions { I cook it a minute or two shy of the package directions. } They will continue to cook when they are added to the bowl of hot soup.
  • 9
    And if you want you can top your bowl of soup with some grated Parmesan cheese.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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