tortelloni soup with chicken
Ingredients
for 2 people
| ½ tbsp | olive oil |
| 1 | onion, finely chopped |
| 1 | garlic clove, squeezed |
| 120 g | carrots, cut into slices approx. 1 cm wide |
| 1 tbsp | tomato puree |
| 6 dl | chicken bouillon |
| 3 sprigs | thyme |
| 1 | chicken breast (approx. 150 g) |
| 250 g | tortelloni with spinach & ricotta filling |
| salt and pepper to taste |
How it's done
Soup
Heat the oil in a pan. Add the onion, garlic and carrots, sauté for approx. 4 mins. Add the tomato puree and cook briefly. Add the stock and thyme, bring to the boil. Reduce the heat, add the chicken, cover and cook at just below the boil for approx. 15 mins. Remove the chicken, pull apart using two forks, add to the soup with the tortelloni, bring to the boil. Simmer the tortelloni for approx. 2 mins. Season the soup, plate up.
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