Discover the secret to irresistibly firm tortellini in this soul-warming chicken soup: cook the pasta just shy of done, so it holds that delightful bite. The hot broth finishes it perfectlyno mushy pasta to ruin your bowl. Dive in and elevate your soup game!

Ingredients ("" for easy shopping):

1 tablespoon olive oil
2 chicken wings
2 bone-in, skin-on chicken breasts
2 bone-in, skin-on chicken thighs
3 medium carrots, diced (or more as needed)
3 stalks celery, diced (or more as needed)
2 shallots, grated on a box grater
Couple splashes dry sherry
4 quarts good-quality, low-sodium chicken stock
4 sprigs fresh thyme, chopped
1 bay leaf
Kosher salt and freshly ground black pepper
1 lemon, zested and juiced, plus lemon wedges for garnish
2 cups fresh cheese tortellini, cooked to very al dente and cooled
1/2 cup freshly grated Parmesan from a block
Chopped fresh parsley, for garnish

Special equipment:

Box grater

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Instructions

Warm a heavy-bottomed Dutch oven or soup pot over medium heat and add the oil. Place the chicken wings, breasts, and thighs skin-side down; sear without moving until golden, about 6 to 8 minutes. Remove chicken and set aside.
Add carrots, celery, and shallots to the pot. Saut, stirring frequently, until shallots are translucent, about 10 minutes. Deglaze with sherry, scraping browned bits. Add stock, thyme, and bay leaf; return chicken to pot and simmer gently. Cook until breasts are done, 20 to 25 minutes. Remove breasts to cool.
Simmer dark meat another 20 minutes, skimming foam and fat. Remove thighs and wings; shred thigh meat. If veggies are too soft, strain soup and add fresh celery and carrots; simmer until tender.
Shred breast and wing meat; return to soup with juices. Season and stir in lemon zest and juice just before serving.
Divide al dente tortellini into bowls, ladle hot soup over top. Garnish with lemon wedges, Parmesan, and parsley. Serve immediately for perfect texture!