with Seven Sons Chicken Bone Broth

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Our Creamy Chicken Tortellini Soup is a bowl of comfort and joy that will keep you warm and cozy all winter long. It’s made with farm fresh ingredients including Seal the Seasons North Carolina Spinach, Sartori SarVecchio parmesan cheese, our heavy whipping cream and O’Sole Mio Tortelloni 4 Cheese pasta. It goes without saying that you’re tortellini going to fall head over heels in love with this soup. Bon Appetit!

6 servings

Ingredients list:
  • 1/4 cup Divina Extra Virgin Olive Oil
  • 1 yellow onion, chopped
  • 2-4 cloves garlic, minced or grated
  • 2 tbsp fresh thyme leaves (or 2 tsp dried)
  • 1 tbsp dried basil
  • 1 tbsp dried oregano
  • 1-2 tsp fennel seeds, to taste
  • 1 tsp smoked paprika
  • 1 pinch crushed red pepper flakes
  • kosher salt and black pepper
  • 2 tbsp tomato paste
  • 6 carrots, chopped
  • 4 celery stalks, chopped
  • 1/2 cup dry white wine, such as Pinot Grigio or Sauvignon Blanc
  • 6 cups Seven Sons Chicken Bone Broth
  • 4-6 cups Seal the Seasons North Carolina Cut Spinach
  • 1/2 cup Oberweis Heavy Whipping Cream
  • 1/3 cup grated Sartori SarVecchio parmesan, plus more for serving
  • 1 pound O’Sole Mio Tortelloni 4 Cheese

  1. Heat the olive oil in a large pot over medium heat. When the oil shimmers, add the onion and cook 5 minutes, until golden. Add the carrots, celery, garlic, thyme, basil, oregano, fennel, paprika, and a pinch each of salt and pepper. Cook another 5 minutes, until very fragrant. Stir in the tomato paste. Add the wine, broth, and a pinch of red pepper flakes. Simmer over medium heat for 20-30 minutes, until the carrots are tender.
  2. About 10 minutes before serving, stir in the kale, cream, parmesan, and the tortellini.
  3. Serve the soup topped with additional parmesan and fresh oregano, if desired.
Dairy                                             Dairy
Dinner                                            Dinner