Chicken Noodle Soup

6 to 8 servings
  • For the soup:
  • Extra-virgin olive oil
  • 3 cloves garlic, smashed
  • 2 large carrots, chopped
  • 1 medium onion, chopped
  • 2 ribs celery, sliced
  • 1 bay leaf
  • 4 fresh thyme sprigs
  • 3 quarts low-sodium chicken broth
  • 5 parsley stems, plus 1/4 cup finely chopped flat-leaf parsley, for garnish
  • 4 black peppercorns
  • Kosher salt
  • Grated Parmigiano-Reggiano, for garnish
  • For the meatballs:
  • 1 medium onion, diced
  • Olive oil
  • 6 links organic chicken-apple sausage meat
  • 1 egg
  • 1 teaspoon fresh thyme leaves
  • 1 handful fresh parsley leaves
  • 1/4 cup grated Parmigiano-Reggiano
  • 2 pounds frozen cheese tortellini, store bought
  • Kosher salt and freshly ground black pepper
Watch how to make this recipe. For the soup:
  • Set a large stock pot over medium heat. Add olive oil, half the garlic, carrot, onion, celery, bay leaf, and thyme and gently saute until fragrant, about 5 to 7 minutes. Pour in chicken broth, add parsley stems, black peppercorns and salt, to taste. Bring to a boil then reduce heat to simmer while you work on meatballs and tortellini.

  • For the meatballs:

  • Caramelize the diced onion in a saute pan with a little olive oil over medium heat. Add the sausage, egg, onion, thyme, parsley, and cheese to the bowl of a food processor and pulse until they all come together. Season with salt and pepper. Heat a skillet with a few tablespoons of olive oil until just smoking. Use a small ice cream scoop to drop meatballs onto skillet. Cook, turning, until golden brown.

  • Drop tortellini straight from freezer into soup. Cook until they float. Once meatballs are browned, add to pot of chicken broth. Bring to a simmer and cook for 2 or 3 minutes. Give soup a final seasoning and serve in shallow bowls with a small shower of Parmesan, olive oil, and parsley.

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