Roasted Chicken Parmesan Tortellini Soup

Share:
Share on facebook
Share on twitter
Share on linkedin
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.