Chicken And Tortellini Florentine Soup Recipes

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TORTELLINI FLORENTINE SOUP



Tortellini Florentine Soup image

Try this delicious soup recipe that combines Alfredo pasta sauce, baby spinach, chicken, and tortellini. It's ready in under 30 minutes and perfect for weeknight.

Provided by BHG Test Kitchen

Time 30m

Number Of Ingredients 7

1 9 ounce package refrigerated 3-cheese tortellini
2 14 ounce cans reduced-sodium chicken broth
1 10 ounce container refrigerated light Alfredo pasta sauce
2 cup shredded deli-roasted chicken
0.5 cup oil-packed dried tomato strips, drained
3 cup lightly packed packaged fresh baby spinach
1 ounce Parmesan cheese, shaved or shredded (optional)

Steps:

  • In 4-quart Dutch oven cook tortellini according to package directions. Drain and set aside.
  • In the same Dutch oven combine broth and Alfredo sauce. Stir in chicken and tomato strips. Heat just to boiling; reduce heat. Simmer, uncovered, for 5 minutes.
  • Add cooked tortellini and spinach to chicken mixture. Cook for 1 to 2 minutes to heat through and wilt spinach. To serve, sprinkle with Parmesan cheese. Makes 6 servings.

Nutrition Facts : Calories 286 kcal, Carbohydrate 21 g, Cholesterol 77 mg, Protein 20 g, SaturatedFat 6 g, Sodium 1094 mg, Sugar 4 g, Fat 15 g, UnsaturatedFat 1 g

FLORENTINE CHICKEN SOUP



Florentine Chicken Soup image

"My husband loves Alfredo sauce, so I'm always looking for new variations," writes Cindie Henf from Sebastian, Florida. "This easy-to-make soup is wonderful with crusty Italian bread and a tomato-mozzarella-basil salad. Best of all, it's the perfect amount for two of us."

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 5 cups.

Number Of Ingredients 13

1 cup uncooked penne pasta
1 package (6 ounces) ready-to-use chicken breast cuts
4 cups chopped fresh spinach
1 jar (7 ounces) roasted sweet red peppers, drained and sliced
3 fresh rosemary sprigs, chopped
1/2 teaspoon garlic powder
1/4 teaspoon pepper
1 tablespoon butter
1-1/2 cups reduced-sodium chicken broth
3/4 cup Alfredo sauce
3 tablespoons prepared pesto
2 tablespoons pine nuts, toasted
1 tablespoon shredded Parmesan cheese

Steps:

  • Cook pasta according to package directions. Meanwhile, in a large saucepan, saute the chicken, spinach, red peppers, rosemary, garlic powder and pepper in butter until spinach is wilted. Stir in the broth, Alfredo sauce and pesto; cook for 4-5 minutes or until heated through., Drain pasta and add to the soup. Sprinkle with pine nuts and cheese.

Nutrition Facts : Calories 275 calories, Fat 14g fat (6g saturated fat), Cholesterol 44mg cholesterol, Sodium 865mg sodium, Carbohydrate 21g carbohydrate (4g sugars, Fiber 2g fiber), Protein 17g protein.

CHICKEN FLORENTINE SOUP



Chicken Florentine Soup image

Soup is what happens when I have leftovers in the house and it's time to clear out the veggie drawer. I got the inspiration while lunching at the Palm Tree Grille in Mount Dora when attending the annual Plant and Garden Sale. I didn't have their soup but it was on special. This will be great for lunches during the week.

Provided by Otterpond

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Chicken Soup Recipes

Time 1h

Yield 4

Number Of Ingredients 14

2 tablespoons olive oil
1 onion, chopped
1 cup diced carrots
1 cup diced celery
2 cloves garlic, minced
1 cup baby spinach leaves
4 cups 99% fat-free chicken broth
1 (15 ounce) can diced tomatoes
1 lemon, juiced
¼ teaspoon ground black pepper
¼ teaspoon dried oregano
¼ teaspoon dried sweet basil
2 cups diced cooked chicken
1 cup cooked white rice

Steps:

  • Heat olive oil in a large pot over medium heat. Add onion, carrots, celery, and garlic; cook and stir until onion is translucent, about 5 minutes. Stir in baby spinach.
  • Pour chicken broth, diced tomatoes, and lemon juice into the pot. Stir in pepper, oregano, and basil. Bring to a boil; stir in chicken and rice. Reduce heat to medium-low and simmer until flavors combine, about 30 minutes.

Nutrition Facts : Calories 349.5 calories, Carbohydrate 26 g, Cholesterol 60.5 mg, Fat 16.5 g, Fiber 3.6 g, Protein 21.9 g, SaturatedFat 3.5 g, Sodium 1408.4 mg, Sugar 8.3 g

CHICKEN TORTELLINI SOUP



Chicken Tortellini Soup image

This recipe puts a different spin on traditional chicken noodle soup. I like to use cheese tortellini instead of plain noodles for a pleasant and filling change of pace. This easy creation has become a family favorite that I can count on often. -Jean Atherly, Red Lodge, Montana

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 8 servings (about 2 quarts).

Number Of Ingredients 10

2 cans (14-1/2 ounces each) chicken broth
2 cups water
3/4 pound boneless skinless chicken breasts, cut into 1-inch cubes
1-1/2 cups frozen mixed vegetables
1 package (9 ounces) refrigerated cheese tortellini
2 celery ribs, thinly sliced
1 teaspoon dried basil
1/2 teaspoon garlic salt
1/2 teaspoon dried oregano
1/4 teaspoon pepper

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.

Nutrition Facts : Calories 170 calories, Fat 4g fat (2g saturated fat), Cholesterol 37mg cholesterol, Sodium 483mg sodium, Carbohydrate 20g carbohydrate (2g sugars, Fiber 3g fiber), Protein 14g protein. Diabetic Exchanges

CHICKEN TORTELLINI FLORENTINE SOUP



Chicken Tortellini Florentine Soup image

I needed something for a girl's night. I wanted something that would taste like I slaved over it but in reality was simple and didn't take much time. This recipe went beyond my expectations. I found the recipe on BHG and only had to tweak a couple of things.

Provided by tanyapruitt

Categories     Chicken

Time 30m

Yield 12 serving(s)

Number Of Ingredients 8

18 ounces cheese tortellini (fresh or frozen)
56 ounces chicken broth
20 ounces alfredo sauce
4 cups rotisserie-cooked chicken, shredded
1 cup sun-dried tomato packed in oil, drained
6 cups fresh Baby Spinach, lightly packed
2 ounces parmesan cheese (shaved or shredded)
heavy cream

Steps:

  • In a large stockpot cook the tortellini according to package directions. Drain and set aside.
  • In the same pan combine the broth and Alfredo sauce. You can use store bought broth and Alfredo sauce or homemade. Either way it will turn out great. Stir in the chicken and tomato strips. Heat to boiling and then reduce the heat. Simmer, uncovered, for 5 minutes.
  • Add the cooked tortellini and spinach. Let it simmer for about 5 minutes to heat through and wilt the spinach.Even after making this I felt that it needed just a little more liquid. So as not to lose the creamy texture I added heavy cream until I got the consistency I was looking for. Milk or broth would also work.
  • Sprinkle each serving with Parmesan cheese and serve with warm garlic bread.

CHICKEN AND TORTELLINI FLORENTINE SOUP



Chicken and Tortellini Florentine Soup image

This was a big hit with my husband. Delicious flavor and quite filling.

Provided by eve-h

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Noodle Soup Recipes

Time 45m

Yield 4

Number Of Ingredients 14

1 (12 ounce) package refrigerated cheese tortellini
¼ cup butter
½ large onion, finely chopped
2 cloves garlic, minced
½ teaspoon paprika
½ teaspoon ground cumin
1 pinch dried marjoram
salt and freshly ground black pepper to taste
⅓ cup all-purpose flour
4 cups chicken stock
2 cups shredded cooked chicken
2 cups fresh spinach
½ cup heavy whipping cream
1 cup shredded Parmesan cheese

Steps:

  • 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 the tortellini are tender yet firm to the bite, about 9 minutes. Drain.
  • Melt butter in a pot over medium heat. Add onion and garlic; cook and stir until onion is tender, about 5 minutes. Add paprika, cumin, marjoram, salt, and pepper. Reduce heat to low. Stir flour into the pot. Whisk in chicken stock slowly until fully blended.
  • Bring soup to a boil, stirring frequently until thickened. Add tortellini, chicken, spinach, and heavy cream; stir until heated through, about 5 minutes. Stir in Parmesan cheese until melted, 1 to 2 minutes.

Nutrition Facts : Calories 774.9 calories, Carbohydrate 52.7 g, Cholesterol 185.2 mg, Fat 45.2 g, Fiber 3.3 g, Protein 40.2 g, SaturatedFat 23.8 g, Sodium 1773.3 mg, Sugar 4.3 g

TORTELLINI WITH CHICKEN FLORENTINE SAUCE



Tortellini With Chicken Florentine Sauce image

quick & easy, 30 min dinner! A rich, hearty pasta dish, easy to omit or add ingredients depending on whats on hand.

Provided by cathyinhawaii

Categories     One Dish Meal

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 14

1 lb frozen cheese tortellini
1 (18 ounce) package frozen spinach
4 ounces mixed mushrooms, sliced
6 chicken breast tenders, chopped into 1-inch pieces (about two cups raw)
3/4 cup half-and-half
2 cups chicken broth or 2 cups stock
1 cup sliced shallot
8 large garlic cloves, sliced fairly thick
1/4 cup parmesan cheese, shredded
1/2 cup romano cheese, shredded
2 tablespoons butter
black pepper
1 handful fresh parsley, chopped
2 tablespoons flour

Steps:

  • cook tortellini al dente, according to package directions while preparing the rest of ingredients. Do not overcook them!
  • saute shallots and garlic in butter about 5-6 minutes.
  • add chicken pieces and fry for 3-5 minutes, until outside is cooked.
  • pour in 1 cup of chicken broth and add frozen spinach, reduce heat and cook till spinach thaws.
  • add sliced mushrooms, bring to a simmer.
  • add 1/2 & 1/2 with the Parmesan cheese & season with lots of black pepper.
  • let simmer a few minutes.
  • stir flour into remaining chicken broth and add to mixture, stir til thick.
  • stir in Romano and parsley, reduce heat to keep warm.
  • toss with the tortellini.
  • If sauce is too thick, you can add more 1/2 &1/2 or more chicken stock, depending on your taste.
  • Omit the chicken for a vegetarian meal.

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