I guess I’d call it chicken n’ cheese tortellini soup…

Here’s a recipe I’ve been flirting with for quite a while now.
It is great for fall evenings by the fire, or a nice weekend lunch.
It has a lot in common with chicken cacciatore.
The herbs, olives and pepper elements give the soup a spicy zing.
The cheese tortellini give the soup a “comfort food” quality.

6 organic boneless chicken thighs. Cut into bite sized pieces.
1 lb. organic cheese tortellini. (we found in the freezer section).
1 large sweet yellow onion rustic diced.
1/2 red bell pepper rustic dice.
14 oz. can fire roasted organic diced tomato ( garden fresh… even better!)
64oz. organic chicken stock. 2) 32 oz. boxes.
1 cup of pitted kalamata olives, halved.
3/4 cup of fresh Italian parsley chopped.
8 cloves of garlic minced.
1 1/2 teaspoons dry oregano.
1/2 teaspoon thyme.
Salt and pepper to taste.
Olive oil.
Crushed red pepper flakes.
1 table spoon rice wine vinegar.
Grated Asiago or Parmesan cheese.

In a large-ish soup pot on medium high heat…
Add 2 tbsps of olive oil.
Add chicken. Cook until half way done an a bit browned. Appx. 4 minutes.
Stir somewhat often.
Add minced garlic cook for another 1 1/2 minutes.
Remove from chicken from pot, set aside in bowl.
Add small amount of oil to pot if necessary.
Add diced onion, cook until transparent and only lightly golden on edges, 4 minutes or so.
Add red bell pepper, cook 2 more minutes.
Add diced tomato cook 4 minutes.
Add herbs.
Add one box 32 oz. chicken stock to pot.
Bring to boil then turn to simmer.
Bring separate pot of water to boil for the tortellini.
Cook tortellini until al dente. One minute short of done. Appx. 7 minutes.
Add back the chicken to the soup base pot.
Add olives and 1/4 tsp of red pepper flakes (More or less to your taste).
Add more chicken stock for soupier consistency.
Bring back to boil then simmer again.
The tortellini can be strained added to the soup.
Add rice wine vinegar or some tangy vinegary such.
Add 3/4 cup of Italian parsley.
Let simmer for 2 minutes.
Salt and pepper to taste.
Serve in soup bowl with some crusty bread like foccacia (shown).
Garnish lightly with grated Asiago or Parmesan cheese.
Don’t forget a nice glass of Sangiovese with these cacciatore like flavors.

This dish could be made for vegetarians… remit the chicken and chicken stock.
Replace the chicken meat with sauteed zucchini squash and portobello mushrooms.
Replace stock with vegetarian soup stock.