Tortellini en Brodo

Tortellini en Brodo

• 1 rotisserie chicken, skin removed, meat pulled off

• 1 large carrot, cut into thirds

• 2 stalks celery, cut into thirds

• 1 onion, cut in half

• 1 bunch chard, stem removed and roughly chopped

• 1 lb store bought tortellini

• salt and pepper

• Garnish with Parmesan cheese

Place the chicken carcass, carrot, celery, onion bay leaf, and peppercorns into the bowl of the Instant Pot (or your favorite countertop pressure cooker). Add enough water to cover the top of the chicken. Place the Instant Pot cover on and set to manual for 45 minutes.

Once the timer has run out, let the Instant Pot come to pressure for 10 minutes manually, then carefully move the valve to allow the remaining steam to escape.

Carefully strain the stock, making sure to save the stock. Discard the chicken bones and vegetables.

Add the olive oil to a Dutch oven over medium heat. Add the chard and cook until the chard is wilted about 3 to 5 minutes. Pour in the chicken stock and bring to a boil. Add the tortellini and cook until the tortellini is cooked through (this will depend on whether the tortellini was fresh or dried). Add a big pinch of salt and pepper.

Ladle the tortellini soup into a big bowl and top with lemon zest and Parmesan cheese.

Makes about 4 servings.