Home > Roasted Chicken Parmesan Tortellini Soup

Roasted Chicken Parmesan Tortellini Soup

Yield 28 / 8 oz. servings
INGREDIENTS	Ounces	Standard
Roasted Chicken – pulled and diced	48.0	6 Cups
Tortellini – 10 each per serving	18.0	6 Cups
Pancetta – diced	16.0	2 Cups
Garlic – fresh, minced	6.0	4 Tbsp.
Tomatoes – Cherry or Teardrop, sliced in half 5 each per serving	16.0	2 Cups
Olive Oil -Extra Virgin	1.0	2 Tbsp.
Basil – fresh, chiffonade, to garnish	1.0	4 Tbsp.
Heavy Whipping Cream	64.0	8 Cups
Chicken Bone Broth	>64.0	8 Cups
Mozzarella Cheese – shredded #100702	16.0	5 Cups
Parmesan Cheese – shredded #141979	16.0	5 Cups
Plugra® Unsalted Butter #130023	4.0	8 Tbsp.
All Purpose Flour	8.0	1 Cup
Parmesan Cheese – shaved, to garnish #140630	2.0	2 Tbsp.
Sea Salt Fine & White Pepper	0.4	2 tsp. ea.

Deposit butter and flour into a pan and cook into a roux, hold on the side for later to thicken soup.
Slice tomatoes in half and toss in olive oil, place on sheet tray to broil and blister, reserve for garnish.
Cook off tortellini in advance and drain from water, reserve the noodles on sheet tray for garnish.
In a large stock pot render the pancetta completely, then deglaze the pot with chicken stock next add the heavy cream. Let this come to a simmer, then add in your garlic, salt, white pepper and cook for about 5 minutes. Deposit 1/3 Cup of the roux into the soup and continuously stir while the roux blooms, add more if you want an extra thick soup.
When base of soup is at desired consistency add in the shredded Mozzarella and shredded Parmesan, stir until cheese has melted out into the soup and then blend the soup with a handheld emulsion stick/beurre mixer. Finish with adding in diced chicken, hold at 165ᵒF for service.
Serve soup with 10 tortellini each, blistered tomatoes, fresh chiffonade of basil and shaved parmesan cheese.