Chicken Tortellini Soup

Scott’s all time favorite soup, and an Al original recipe.

ingredients

8 cups chicken stock, preferably homemade
3 cups carrots, large diced or sliced in to 1“ by 1/4” strips
1 cup onion, diced
2 cups celery, diced
6 ounces tomato paste
28 ounces can diced tomatoes in puree
1.5 tbsp italian seasoning, may substitute basil or oregano or half of each
3 cups cheese tortellini
4-5 cups shredded chicken, I use the meat of two rotisserie chickens minus one or two breasts
freshly grated parmesan, for garnish
3-4 cups fresh escarole, optional

1
In a large stockpot, bring the chicken stock to a boil. Reduce the heat to medium and cook the carrots, celery and onions in the chicken stock until crisp-tender. Add the tomato paste and italian seasoning and simmer for 15 minutes. Add the tomatoes and their puree and the chicken. Cook until heated through, then increase the heat to medium high and then add the cheese tortellini, and the escarole, if using. Cook for 1-2 minutes, until the tortellini are al dente and the escarole has wilted. Serve immediately.
2
To serve, ladle the soup in to a deep bowl and garnish generously with freshly grated parmesan cheese.