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Rosso chicken soup with tortellini, tomatoes and leafy greens.
Rogliano's

Zuppa Rosso Pollo

A warm chicken soup finished with Rogliano's Rosso for a brighter Italian broth.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Soup
Cuisine: Italian
Ingredients Method

Ingredients
  

  • 1 tablespoon neutral cooking oil
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 6 cups chicken stock
  • 2 cups cooked chicken, shredded or chopped
  • 1 (14.5-ounce) can diced tomatoes, drained
  • 8 ounces refrigerated cheese tortellini, or 1 cup small dried pasta
  • 1/4 cup Rogliano's Rosso Red Italian Dressing
  • 2 cups baby spinach or chopped kale
  • 1/2 teaspoon kosher salt, plus more as needed
  • 1/4 teaspoon black pepper
  • Grated Parmesan, for serving

Method
 

  1. Warm neutral cooking oil in a soup pot over medium heat.
  2. Saute onion until softened, then add garlic for 30 seconds.
  3. Add stock, chicken, tomatoes, and 3 tablespoons Rosso; bring to a gentle simmer.
  4. Add tortellini or pasta and simmer until tender, following package timing.
  5. Stir in spinach or kale just until wilted.
  6. Season with salt and pepper, stir in the remaining 1 tablespoon Rosso, and serve with Parmesan.