> 3 tbsp DeLallo Extra Virgin Olive oil
> 1 large carrot, sliced into 1/4-inch-thick rounds
> 2 celery stalks, sliced into 1/4-inch-thick slices
> 1 onion, chopped
> 4 cups chicken broth
> 1 (4 lbs) cooked rotisserie chicken, meat removed & torn into small pieces
> 1 (8.8 oz) pkg DeLallo® Three Cheese Tortellini
> 2 tbsp chopped fresh Italian parsley
> DeLallo® Grated Parmesan, for garnishing
> 1 large boneless, skinless chicken breast
> 1/4 cup chicken broth
> 2 tablespoons DeLallo Breadcrumbs
> 1 teaspoon baking powder
> 1 clove garlic
> 3 tablespoons DeLallo Extra Virgin Olive Oil
> 3 tablespoons chopped Italian parsley
> 2 tablespoons DeLallo Grated Parmesan, plus more for serving
> Salt and freshly ground pepper
In a large soup pot or dutch oven, heat 3 tablespoons of olive oil on medium setting. Add onion, carrot and celery. Season with 1 teaspoon of salt. Cook until vegetables begin to soften, about 4-5 minutes. Add stock and chicken. Simmer for about 10 minutes.
Meanwhile, pulse all meatball ingredients in food processor until they become a thick paste. Roll loosely to form small mini meatballs, about 1 inch in size. Set aside.
Bring soup to a boil. Add meatballs and cook in soup for about 4-5 minutes; until cooked through. Reduce soup back to a simmer. Gently stir in Tortellini and cook for al dente texture. Add in chopped parsley.
Serve soup with grated Parmesan.
Recipe provided by DeLallo®