Recipe

Serves 4-6

  • 4 strips bacon, cut into 1/2 inch pieces
  • 2 tablespoons butter
  • 1 1/2 tablespoons garlic,
    sprout removed and finely chopped
  • 2 leeks, white stems only, rinsed well
    and cut into 1/4 inch round
  • 2 large Yukon Gold potatoes, peeled
    and diced into 1/2 inch cubes
  • 1 medium carrot, peeled and diced into 1/2 inch cubes
  • 4 cups chicken stock
  • 1 bay leaf
  • 1 heaping cup crimini mushrooms,
    rinsed and cut into 1/4 inch slices
  • 1 cup whole milk
  • Sea salt and freshly ground black pepper
  • 1/4 cup heavy cream
  • 1 cup baby spinach, rinsed and pat dried
  • 1 pack (350g) Duso’s Roasted Garlic Chicken Tortelloni
italian food ROASTED GARLIC CHICKEN tortelloni package

Place the bacon in a large pot over medium heat. Sauté until crispy, add the butter, garlic, leek, potatoes and carrot, and continue to cook for about 10 minutes.
Add the stock and bring to a boil. Remove the scum as necessary. Add the bay leaf and mushrooms. Bring the heat down and simmer, partially covered, until potatoes start to lose shape, for about 25 minutes.

In the meantime, cook Duso’s Roasted Garlic Chicken Tortelloni according to the package instructions. Drain well and set aside.
Add the milk to the soup, adjust with salt and pepper and bring to a gentle simmer. Add the cream and cook for a few minutes. Then, add the spinach and cooked pasta, and continue to simmer until spinach is wilted.
Serve hot in individual bowls, adding salt and pepper to taste.

Potato-Leek-Soup-Recipe

Made with

italian food ROASTED GARLIC CHICKEN tortelloni package