This soup is delicious, hearty, and very, very easy to pull together, so it’s a staple around here. Everyone likes it. You could leave out the chicken, I often do now (I seem to want to eat less meat as I get older), but don’t skip the leek or the fennel seeds because, working together they crank this soup up from good to GREAT!

I am not Italian, never been to Italy, nor taken an Italian cooking class, so I make no claim about this being an authentic Italian soup—it just taste’s really good.

Chicken Tortellini Soup

INGREDIENTS

• 1 Tablespoon olive oil
• 1 leek, sliced—white and pale green parts only
• 1 small onion, chopped
• 3 large garlic cloves, chopped
• 1 Tablespoon dried basil
• 2 teaspoons fennel seeds
• 6 cups chicken stock—homemade is best!
• 2 medium zucchini, sliced
• 2 medium carrots, sliced
• 1 (9-oz.) pkg. cheese tortellini
• ½ bunch spinach, coarsely chopped—no stems
• 1½ cups diced cooked chicken or turkey
• Worcestershire sauce
• Salt and pepper, to taste
• Grated parmesan cheese

DIRECTIONS

1. Heat oil in heavy skillet, and add in leek, onion, garlic, basil, and fennel seeds and cook until onion is tender, about 10 minutes.
2. Pour chicken stock into pot, cover and simmer for 10 minutes.
3. Add zucchini and carrot, cover and simmer for 5 more minutes.
4. Increase heat to high and bring soup to a boil.
5. Stir tortellini into boiling soup and cook until tender, uncovered, about 5 minutes.
6. Stir in spinach and cooked turkey, heat through.
7. Season to taste with Worcestershire sauce, salt and pepper.
8. Ladle soup into bowls and sprinkle with grated Parmesan cheese.

Makes 4 main dish servings.

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