Chicken And Broccoli Tortellini Soup Recipes

CHICKEN, SPINACH, AND TORTELLINI SOUP

Steps:

• Melt butter over medium-high heat in a soup pot. Add onion and 1/2 teaspoon salt; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add garlic; cook until fragrant, about 1 minute. Stir in spinach. Cook until thawed and tender, 10 to 12 minutes.
• Pour chicken stock, cooked chicken, tomatoes, water, bay leaves, oregano, parsley, red pepper flakes, salt, and pepper into the pot with the spinach. Bring to a boil; reduce heat and let simmer until reduced, about 40 minutes.
• While soup is simmering, fill a large pot with lightly salted water and bring to a rolling boil; stir in tortellini and return to a boil. Cook uncovered, stirring occasionally, until tortellini float to the top and filling is hot, about 10 minutes. Drain.
• Stir cooked tortellini into soup. Serve.

CHEESY CHICKEN TORTELLINI

Steps:

• In 12-inch nonstick skillet, heat 1 tablespoon of the oil over medium-high heat. Add chicken; cook 3 to 4 minutes or until no longer pink; remove from skillet, and keep warm.
• In same skillet, heat remaining 1 tablespoon olive oil; add broccoli. Cook and stir over medium heat about 3 minutes or until broccoli is bright green. Add garlic to skillet; cook about 30 seconds or until fragrant.
• Add chicken broth and tortellini. Heat to simmering; cook 3 minutes. Stir in milk, cream cheese, salt and pepper. Cook over medium heat 3 to 5 minutes, stirring occasionally, until cream cheese is melted; stir in Parmesan cheese.
• Add chicken back to skillet; cook 1 to 2 minutes or until heated through. Garnish with additional Parmesan cheese, if desired.

CHICKEN TORTELLINI SOUP WITH BROCCOLI

Steps:

• Bring water, chicken broth, cream of chicken soup, cooked chicken, onion, carrots, garlic, basil, and oregano to a boil in a large pot. Add tortellini and reduce heat to medium-low; simmer for 30 minutes. Stir broccoli into soup mixture and continue to simmer until broccoli is tender, about 5 minutes more.

BROCCOLI AND CHICKEN TORTELLINI SOUP

Steps:

• In a large pot combine reserved chicken broth, canned chicken broth and garlic.
• Add carrots and onions to pot and cook until tender.
• Add chicken and cream of chicken soups;stir well.
• Stir in broccoli,tortellini, and pepper.
• Simmer 15 min, or until broccoli is light colored and tortellini is tender.

CHICKEN AND BROCCOLI TORTELLINI SOUP

Steps:

• In 2-quart saucepan, heat oil over medium-high heat. Add onion; cook about 2 minutes, stirring frequently, until crisp-tender.
• Stir in broth, water, Italian seasoning, frozen broccoli in cheese sauce and tortellini. Heat to boiling, stirring occasionally and breaking up broccoli.
• Stir in chicken. Cook about 4 minutes, stirring occasionally, until tortellini are tender. Stir in tomato. Top each serving with 1 tablespoon cheese.

CHICKEN TORTELLINI

Steps:

• CASSEROLE: Preheat the oven to 375 degrees. Cut the broccoli into small pieces (no need to cook beforehand if you chop it small). Chop the chicken into small pieces. Add both to the bottom of a 9x13-inch baking dish. Add the frozen (not thawed and not cooked) tortellini on top. Toss everything to combine.
• SAUCE: Melt 3 tablespoons butter in a small pot over medium heat. Once melted, gradually add in flour, while whisking constantly, until a thick paste forms. Whisk for one minute to cook out the raw flour taste and then gradually add in 1/3 cup of the milk while whisking constantly. Gradually add 1/3 cup chicken stock or broth while continuing to whisk. Add in another 1/3 cup milk, another 1/3 cup stock, last remaining 1/3 cup milk, and last remaining 1/3 cup stock. Whisk after each addition until completely smooth and sauce is thickened. Add in 1 cup of sharp Cheddar cheese and 1/2 cup Parmesan cheese and whisk until completely smooth. Add in sour cream and whisk again until smooth. Stir in the chicken bouillon powder, Dijon mustard, dried parsley, garlic powder, granulated onion, and salt and pepper to taste. (I add 1/2 teaspoon salt and 1/4 teaspoon pepper; add to taste preference -- the Parmesan cheese does add a good amount of saltiness as well.)
• ASSEMBLE AND BAKE: Pour the sauce over everything in the casserole dish and toss ingredients to coat evenly. Make sure the tortellini is covered with the sauce. Sprinkle remaining 1/2 cup Parmesan cheese over top of the casserole. Cover with foil and bake for 30 minutes. Meanwhile, in a saucepan over medium-high heat, melt the 2 tablespoons butter for the topping. Add the panko crumbs and toast, stirring constantly, until panko is light brown and toasted. After casserole has baked for 30 minutes, remove and then sprinkle the topping evenly over the cheese. Bake, uncovered, for another 8-10 minutes or until warm and bubbly. Remove and serve hot.

CHICKEN & BROCCOLI RABE SOUP WITH TORTELLINI

Steps:

• Fill a Dutch oven two-thirds full with water; bring to a boil. Cut 1/2 in. off ends of broccoli rabe; trim woody stems. Coarsely chop stems and leaves; add to boiling water. Cook, uncovered, just until crisp-tender, 1-2 minutes. Drain and remove from pan; sprinkle with nutmeg and 1/8 teaspoon pepper., In same Dutch oven, heat olive oil over medium heat. Add pancetta; cook until brown and crisp, 4-5 minutes. Add onion and remaining pepper; cook until tender, 3-4 minutes. Stir in garlic; cook 1 minute longer. Add next six ingredients and broccoli rabe; bring to a boil. Reduce heat; simmer, covered, 30 minutes. Meanwhile, cook tortellini according to package directions; drain., Discard bay leaf and thyme sprigs from soup. Add chicken to soup; heat through. To serve, spoon tortellini into individual bowls; pour soup into bowls. Sprinkle with additional Parmesan.

BROCCOLI CHICKEN TORTELLINI

Steps:

• Cook tortellini according to package directions, adding broccoli during the last 3 minutes of cooking. Drain. Stir in the chicken, Alfredo sauce and seasoned salt; cook and stir until heated through.

CHICKEN TORTELLINI SOUP

Steps:

• In a large saucepan, bring broth and water to a boil; add chicken. Reduce heat; cook for 10 minutes. , Add the remaining ingredients; cook 10-15 minutes longer or until chicken is no longer pink and vegetables are tender.

CHICKEN WITH TORTELLINI AND BROCCOLI

Steps:

• Fill a pot with water and place over high heat. Bring to a roiling boil.
• In a microwave-safe dish, combine oil, garlic, chicken broth, and lemon juice. Add chicken and microwave on high for 1 minute and 30 seconds.
• When water boils, add tortellini to pot and stir. When water returns to a gentle boil, add broccoli and stir. Stir occasionally until tortellini is done, approximately 8-11 minutes Drain tortellini and broccoli in a colander. Do not rinse.
• Add sauce and chicken to pot. Add tortellini and 1/3 cup shredded cheese. Toss well to coat tortellini and broccoli and sauce.
• To serve, divide pasta and sauce between 4 bowls. Garnish with remaining cheese. If desired, season with salt, pepper, and crushed red pepper.

CHICKEN AND BROCCOLI TORTELLINI

Steps:

• Boil tortellini in a large pot of water according to package directions. Add the broccoli to the water during the last minute of cooking. Drain tortellini and broccoli and set aside.
• In the same pot, heat olive oil over medium high heat. Add the cut up chicken breast, salt, and onion powder. Cook until slightly browned and cooked through, about 8 minutes. Remove from pot and set aside.
• In the same pot over medium heat, add the butter, garlic, and flour, whisking until the mixture is lightly browned, about 3 minutes. Continue whisking and pour in the milk. Increase heat until milk lightly bubbles and sauce thickens. Lower the heat and stir in the cheeses until they melt. Add in the tortellini, broccoli, and chicken. Serve warm.

CHICKEN TORTELLINI SOUP

Steps:

• Put 1 Tbs of cooking oil in bottom of soup pot, add onions, carrots, and celery, saute for 3-5 minutes.
• Add in chicken stock, garlic powder, salt, pepper, and Italian seasoning. You can make your own chicken stock, or use pre-made.
• Add in the chicken bouillon, taste at this point to make sure your broth has enough flavor. Season accordingly.
• Cook vegetables in stock until almost tender.
• Add already cooked, and shredded chicken to soup pot.
• When vegetables are tender and chicken is mixed in, bring pan to a slow boil.
• Add in cauliflower and let cook about one minute.
• Add in tortellini and let cook 2-3 minutes until tender
• With about one minute left until Tortellini is cooked fully, add in broccoli.
• Let cook one final minute, remove from heat.
• Garnish with fresh parsley, and serve.

CHICKEN ALFREDO TORTELLINI SOUP

Steps:

• In a large pot over medium-high heat, melt the butter; add in the onion, carrots, and broccoli; saute, stirring, until softened, 3-4 minutes. Add the garlic and cook until fragrant, about 20 seconds. Stir in the garlic powder, Italian seasoning, kosher salt, black pepper, and crushed red pepper flakes.
• Reduce heat to medium-low and add in the flour; whisk until dissolved and cooked off.
• Very gradually add in the heavy cream, whisking constantly until no lumps or flour remain, then whisk in the chicken broth.
• Increase heat and bring to a gentle simmer, whisking occasionally until the soup thickens, 5-8 minutes.
• Add in the tortellini and cook until al dente, 5-7 minutes. Remove pot from the heat.
• Stir in the cheese until melted. Then stir in the cooked chicken.
• Taste and adjust seasoning, if necessary.
• Ladle into bowls with a sprinkle of freshly shaved Parmesan and serve with dutch oven bread, if desired, and enjoy!

CHICKEN AND BROCCOLI SOUP

Steps:

• Break the broccoli into small florets and cook in a saucepan of lightly salted boiling water for 3 minutes Drain then plunge into cold water and set one side.
• Melt the butter in a saucepan over a medium heat, add the onion, rice and chicken and cook for 5 mins, stirring frequently.
• Remove the saucepan from the heat and stir in the flour. Return to the heat and cook for 2 mins, stirring constantly. Stir in the milk and chicken broth, bring to the boil, stirring constantly, then reduce the heat and simmer for 10 minutes.
• Drain the broccoli and add to the soup with the sweetcorn and salt and pepper to taste. Simmer for 5 mins or until the rice is tender, then serve.