Ingredients
- 2 lbs chicken wings
- 2 carrots, peeled and cut into 1 1/2 inch pieces
- 1 onion, cut into eighths
- 1 cup dry white wine
- 12 cups water
- 12 black peppercorns
- 1 bay leaf
- 1 large chicken bouillion cube (enough to make 2 cups broth)
- 1/4 tsp salt
- 1 package (9 oz) refrigerated cheese tortellini
- 1 bag (6 oz) baby spinach
- 2 tomatos (about 1 lb), cored, seeded and diced (about 2 cups)
- Grated parmesan cheese for garnish
Directions
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at oven to 350. Place chicken wings, carrots and onions in flame-proof roasting pan.
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Roast in 350 degree oven until chicken is cooked through, about 1 hour. Transfer chicken, carrots and onion into large pot.
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Place roasting pan over medium heat. Add white wine; stir up any browned bits from bottom of pan. Pour into pot with chicken. Add water, peppercorns and bay leaf. Bring to boiling. Reduce heat to medium low; simmer, uncovered, for 1 1/2 hours.
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Pour broth through strainer placed over large bowl. Discard carrots, onion, peppercorns and bay leaf. Refrigerate broth until ready to serve. Remove skin and bones from meat; refrigerate meat if making ahead.
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TO SERVE: Remove fat from surface of broth. In large pot, bring broth to simmering. Add bouillion cube and salt, dissolving bouillion. Add tortellini to soup; cook following package directions. Stir in spinach, tomato and chicken meat; cook until spinach wilts and tomatos and chicken are heated through, about 1 minute. Sprinkle with parmesan, if desired.