Make time to prepare a few stocks in advance and freeze them. Once you have the stock, this chicken tortellini and mushroom soup recipe will take less than 30 minutes to prepare.
How to make chicken stock:
Put 1kg of chicken bones in a large pot. Chop 1 small carrot, 1 leek, 1 onion and 1 celery stick together with a few peppercorns and one bay leaf, and add to the pot. Add about 3 litres of cold water and bring to a boil. Make sure you skim off and discard any scum from the surface. Reduce the heat and simmer for about 2 hours. Strain and refrigerate overnight. Remove the layer of fat from the surface and freeze until needed. Makes 1,5L of stock.
Recipe by Anna Montali
Chicken tortellini and mushroom soup
- 15ml (1 tbsp) olive oil
- 200g button mushrooms, thinly sliced
- 4 spring onions, thinly sliced
- 1 garlic clove, sliced
- 1,5L chicken stock, hot
- 30ml (2 tbsp) port
- 200g fresh chicken tortellini
- salt and freshly ground black pepper, to taste
- Parmesan, freshly shaved, to serve
Heat the oil in a large pot and add the mushrooms. Cook, stirring the mushrooms constantly to avoid burning.
Add the spring onions and garlic, and cook for a further 2 minutes. Pour the stock and port into the onion mixture and bring to a boil.
Add the tortellini and cook over medium heat, about 5 minutes. Season and top with the Parmesan shavings before serving.
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