Last week I made a tortellini pasta salad and I had half a package of tortellini leftover. I also receive some beets plus their greens from my CSA so I thought that this soup was the perfect way to use the ingredients I had on hand. Any dark leafy green vegetables will work fine in this (kale, turnip greens, collard greens, etc.).
Chicken Tortellini Soup with Beet Greens
Adapted from Eat Live Run
- 5-6 green onions, chopped
- 3 carrots, chopped
- 1 Tbsp unsalted butter
- 2 Tbsp flour
- 2 cups chopped cooked rotisserie chicken
- 6 cups chicken or vegetable stock
- 1/4 tsp garlic powder
- 1 bunch of beet greens, stems removed and chopped
- 9 oz frozen cheese tortellini
- 1/2 cup half and half
- salt to taste
Heat the butter in a pot over medium heat. When hot, add the green onions and carrots. Saute until the vegetables are just tender. Sprinkle in the flour and mix well to coat all the veggies. Continue sauteing for another 1-2 minutes, stirring constantly.
Slowly pour in the chicken or vegetable stock. Add the chopped chicken, garlic powder, tortellini and salt and bring mixture to a boil. Reduce heat and simmer for about five minutes until the vegetables are tender and pasta is soft.
Stir in the cream and the beet greens. Continue simmering for another couple minutes until the beet greens wilt in the soup. Season with additional salt and pepper to taste (I didn’t use anything extra so taste it first). If your soup appears too thick, add some extra stock.
**the pasta in the soup will retain some liquid, so if it absorbs a lot of liquid, add some extra stock when you reheat the leftovers.