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Tortellini Soup

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Ingredients

  • 3 1/2- to 4-pound chicken, cut into 8 pieces
  • 6  cups  low-sodium chicken broth
  • carrots, cut into thin rounds
  • 1/2  bunch Swiss chard, cut crosswise into 1-inch strips
  • 8- to 9-ounce package tortellini, preferably vegetable
  • 3/4  teaspoon  kosher salt
  • 1/4  teaspoon  black pepper
  • 1/4  cup  (1 ounce) grated Parmesan

Directions

  1. Remove the skin from the chicken and place the pieces in a large saucepan. Add the broth and 2 cups of water. Bring to a boil. Reduce heat and simmer gently until the chicken is cooked through, about 35 minutes. Skim any foam that rises to the surface. Transfer the chicken to a plate; let cool. Shred the meat; discard the bones. 
  2. Meanwhile, strain the broth and return it to the saucepan. Bring to a boil. Add the carrots, Swiss chard, tortellini, salt, and pepper. Simmer according to the tortellini's package directions.
  3. When the tortellini is done, add the chicken and heat for 3 minutes. Ladle the soup into bowls and sprinkle with the Parmesan.

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