Categories: Pasta, Soups

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

1. at oven to 350. Place chicken wings, carrots and onions in flame-proof roasting pan.

2. Roast in 350 degree oven until chicken is cooked through, about 1 hour. Transfer chicken, carrots and onion into large pot.

3. 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.

4. 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.

5. 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.

Email to a friend | Print this recipe | Back