Aroma “Fusion” Chicken Soup


Thanks to Fran Tunno for the recipe! 


  • 1 chicken carcass (hopefully with some meat on it’s bones)
  • 8 cups water
  • 6 green onions chopped into 1 inch pieces
  • 1/2 cup chopped celery (leaves and stems)
  • 2 cloves of garlic (minced)
  • 6 baby bok choy (chopped into 1″ pieces)
  • 1 Tbsp. olive oil
  • 1 teaspoon (or more) Aroma Seasoning
  • 1 1/2 cooked Italian sausages cut in half lengthwise then chopped into 1/2 inch pieces
  • 1/4 cup dried tortellini or about 14 tortellini
  • 1/2 cup of tomato puree with basil


Put the chicken in a pot with the celery, onions and water. Cook it over medium heat covered about 45 minutes.  Rinse the bok choy and cut it into about 1 inch pieces.  Place it in a frying pan and saute it with the minced garlic and olive oil until wilted.  Add it to the soup.  Add the Aroma seasoning, chopped sausage, tortellini and tomato.  Let the soup boil for about ten minutes so the tortellini cook and the flavors mingle.  Serve hot with grated parmesan or romano cheese. (This probably makes about six servings. You could double the recipe and use a whole chicken with lots of meat for more soup.)

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