Winter chicken broth with tortellini
Nothing warms you up in winter quite like a flavoursome chicken broth. This Italian-inspired dish is ready in 25 minutes and combines tortellini pasta with a tasty garlic, leek, carrot and shredded chicken broth.
Ingredients
Method
Ingredients
- 2 cloves garlic, minced
- 1 leek, finely sliced
- 2 large carrots, sliced
- 1.5 L chicken or vegetable stock
- 2 cups shredded chicken
- 1 pack (300g) Pams Tortellini
- Large handful of fresh parsley, chopped
Method
- Bring a large pot to a medium-high heat with a drizzle of olive oil and sauté the garlic and leek for 4-5 minutes or until softened.
- Add the carrots and sauté for a further 2 minutes before pouring in the stock and bringing to a boil.
- Once boiling, reduce to a simmer and add the shredded chicken, tortellini and three quarters of the chopped herbs. Simmer for 6 minutes or until the tortellini is al dente.
- Season with salt and pepper and garnish with the remaining fresh herbs. Serve and enjoy while hot.
Tips:
- Pair this winter broth with buttered crusty bread for dipping and soaking up all those delicious flavours.
FAQs:
- Why are my tortellini floating while they boil?
- Not to worry! Stuffed pasta will float during boiling due to the air inside them expanding.
- What happens if I overcook my tortellini?
- Typically the tortellini will begin to open and the stuffing will come out if it has been overcooked. The individual pieces will also lose their shape and become flat and soggy.
- Typically the tortellini will begin to open and the stuffing will come out if it has been overcooked. The individual pieces will also lose their shape and become flat and soggy.