Chicken, Zucchini, and Tortellini Soup

I was browsing the aisles of the supermarket this weekend, and one refrigerated case had chicken breast, tortellini, and zucchini in it. The combination of those ingredients seemed meant for a soup, so I developed this recipe last night. It's fairly easy and comes together quickly. The longest part is chopping the vegetables.

Ingredients

1 Tbsp. olive oil
2 carrots, sliced into  1/4 inch slices
1 celery rib, diced
1 onion, chopped fine
1.5 tsp. salt , divided
1/2 tsp. black pepper
2 garlic cloves, minced
1/4 c. dry white wine
4 c. chicken broth
1 lb chicken breast, cut into 1 inch pieces
1 zucchini, quartered lengthwise and sliced into 1/2 inch slices
1 nine ounce package of refrigerated tortellini

Directions

1. Heat 1 tablespoon of olive oil over medium high heat. 
2. Add carrots, celery, and onion. Add 1/2 tsp. salt. Cook for 6 minutes, stirring occasionally, until vegetables are just beginning to brown. 
3. Add garlic and cook for another 2 minutes. 
4. Add the wine, scraping any brown bits from the bottom of the pan. 
5. Add the chicken broth and bring to a boil.
6. Sprinkle chicken breast with remining salt and pepper. Add to the broth.
7. Reduce to a simmer, cover, and cook for 10 minutes. 
8. Add the zucchini and tortellini, then cook for another 10 minutes uncovered. Serve.

Zucchini and Tomato Tortellini with Cheesy Bread Crumb Topping

I planned on making a lazy dinner tonight - just some pasta and sauce. As I was putting the groceries away, I realized I had a good combination of ingredients that I could use to crate a meal with several fresh vegetables that would take only a little bit longer than my original idea. Enjoy! If you make it, leave a comment letting me know what you thought of it.

Ingredients

2 slices pancetta, diced
4 tsp. olive oil, divided
1 clove garlic, minced
1 small onion, diced
1 medium zucchini, cubed
20 grape tomatoes, halved
1 package dried tortellini
1/3 c. shredded Italian blend cheese
1/4 c. panko bread crumbs
1/4 c. fresh basil

Directions

1. Cook the tortellini according to package directions. Reserve 1/3 of the cooking water before draining. 
2. Heat 2 tsp. olive oil in a broiler safe skillet over medium heat. Add the pancetta and sauté for 5 minutes, until crisp. Remove pancetta from pan and let drain on paper towels. 
3. Add the onion and garlic to the pan. Cook for 2 minutes, stirring frequently. 
4. Add the zucchini and tomatoes. Season with salt and pepper Cook for 5 minutes, stirring occasionally.
5. Preheat broiler.
6. Deglaze the pan with the reserved cooking water, scraping up any browned bits from the bottom of the pan. 
7. Add the cooked tortellini to the pan. Mix well to combine.
8. In a small bowl, mix the cheese, bread crumbs, and remaining 2 teaspoons of olive oil sprinkle over the tortellini mixture. 
9. Place pan under the broiler for 3 to 5 minutes, until topping is golden brown. 
10. Remove from oven and top with pancetta and torn basil. 

Balsamic Tortellini with Bacon and Roasted Asparagus

 Ingredients:

 3/4 lb. asparagus, cut into 1-inch pieces
1 Tbsp. olive oil
1 lb. package of frozen tortellini
1/4 c. balsamic vinegar
1 1/2 tsp. dijon mustard
4 strips of bacon
1 Tbsp. chopped fresh thyme
1 large shallot, diced

3/4 c. grated Parmesan cheese
1 tsp. chopped fresh sage

Directions:

1. Preheat the oven to 400F. 
2. Place the asparagus on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Mix well and roast for 20 minutes. Remove from oven and set aside.
3. While asparagus roasts, cook the tortellini according to package directions. Drain well.
4. In a large skillet or dutch oven, cook the bacon until crisp, turning occasionally. Remove bacon from skillet and place on paper towels and crumble when cooled. Drain the bacon fat and return 1 Tbsp of it too the skillet.
5. Cook the shallot in the bacon fat for 3-5 minutes, until slightly golden. Add the asparagus and saute for 2 minutes, then add the tortellini. Reduce heat to low and cook until heated through, stirring occasionally for 2-4 minutes.
6. Mix the vinegar, mustard, and thyme in a small bowl. Add to the skillet and scrape the bottom of the pan to remove any browned bits. Stir to combine, then top with the Parmesan and sage.