Food & Cooking Recipes Mediterranean Chicken Soup with Tortellini Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on September 28, 2016 Print Rate It Share Share Tweet Pin Email Servings: 12 This stock, and the one for the fish soup that follows, can be made several weeks in advance and frozen. To use, thaw, and bring just to a boil; proceed to step three. Ingredients For the Soup: Salt for boiling, plus more to taste ⅓ pound fresh meat-filled tortellini 1 bunch chives For the Stock: 3 pounds chicken back, necks, and wings 5 sprigs fresh tarragon 10 sprigs flat-leaf parsley 2 carrots, scrubbed and cut into 3-inch lengths 2 celery stalks, cut into 3-inch lengths 1 small onion, quartered 2 cloves garlic 1 teaspoon ground paprika 6 canned plum tomatoes ¼ teaspoon saffron ¼ teaspoon cayenne pepper ½ teaspoon coriander seeds ½ teaspoon fennel seeds ½ teaspoon cumin seeds 1 orange peel Directions Remove excess fat from chicken parts, and rinse; transfer to a large stockpot. Add all remaining ingredients, except salt, tortellini, and chives. Add 4 quarts water, and bring to a boil. Skim scum from stock as it rises. Reduce heat to medium. Simmer 2 hours; skim scum as it rises. Pass through fine strainer; discard solids. Skim fat; season with salt. Bring large pot of salted water to a boil. Add tortellini; cook until al dente, about 8 minutes. Pour soup into 12 very small serving vessels, such as sake cups. Place a tortellini in each; garnish with 2 chive sprigs. Serve immediately, and refill as needed. Rate it Print