Spinach, Artichoke and Cheese Tortellini Soup with Chunky Chicken

My nana only spoke Italian when she came from Italy to live with our family. I was very young, but I fondly recall her making fresh pasta using a machine much like the one I now use to make tortellini. I felt inspired to mingle a bit of my heritage into an original soup recipe. One that marries creamy melt-in-your-mouth spinach and cheese stuffed pasta with the universal appeal of a heartwarming chicken soup for the ~~soul~~ tastebuds.

The chicken broth base is simple but flavorful, with small bits of floating artichoke and spinach.

The tortellini are cooked directly in the chicken broth, imbibing them with savory richness and giving the soup substance. They render another dimension of flavor as they release their rich bounty together with chunks of tender chicken. Fresh basil will make all the difference in the final layering of flavors.

Buon appetito!

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Step 1: Ingredients and Tools

Soup ingredients:

3 - 4 lb whole chicken
water (not shown)
salt and pepper
frozen or fresh spinach
frozen artichoke hearts
fresh basil
grated cheese for garnish

Tortellini pasta and filling ingredients:

semolina flour
water
heavy cream
eggs
spinach
ground pepper
Parmesan cheese

Tools:

pasta machine
round cookie or biscuit cutter (shown in step 4)
large soup pot
fine strainer (shown in step 6)

WUVIE says: Dec 16, 2012. 3:31 PM

Fabulous! A well-written Instructable with plenty of text and images. I love it when Instructables authors put their hearts into their work. Two thumbs up!