Chicken Spinach And Tortellini Soup Recipes

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CHICKEN & SPINACH TORTELLINI SOUP



Chicken & Spinach Tortellini Soup image

Shredded rotisserie chicken is complemented by fresh green spinach and cheese tortellini in this quick-to-fix soup. It makes a great starter or a light meal with a salad and crusty bread. -Charlene Chambers, Ormond Beach, Florida

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 8 servings (2 quarts).

Number Of Ingredients 9

1-1/2 cups sliced fresh mushrooms
2 tablespoons butter
2 garlic cloves, minced
4 cans (14-1/2 ounces each) reduced-sodium chicken broth
1 package (9 ounces) refrigerated cheese tortellini
4 cups shredded rotisserie chicken
1 package (6 ounces) fresh baby spinach, coarsely chopped
1/2 teaspoon pepper
8 teaspoons grated Parmesan cheese

Steps:

  • In a Dutch oven, saute mushrooms in butter until tender. Add garlic; cook 1 minute longer., Add broth and bring to a boil. Stir in tortellini; return to a boil. Cook for 7-9 minutes or until tender, stirring occasionally. Add the chicken, spinach and pepper; cook until spinach is wilted. Sprinkle each serving with 1 teaspoon cheese.

Nutrition Facts : Calories 287 calories, Fat 12g fat (5g saturated fat), Cholesterol 90mg cholesterol, Sodium 1130mg sodium, Carbohydrate 17g carbohydrate (2g sugars, Fiber 1g fiber), Protein 27g protein.

CREAMY CHICKEN, SPINACH AND TORTELLINI SOUP



Creamy Chicken, Spinach and Tortellini Soup image

It is turning cold here in AK fast, so in desperate need of a warming, filling dinner in a hurry, I threw this hearty soup together with ingredients I had on hand. DH absolutely loved it and requested that it become a regular part of our winter soup rotation :)

Provided by under12parsecs

Categories     Weeknight

Time 40m

Yield 6 serving(s)

Number Of Ingredients 18

1 tablespoon olive oil
1 sweet onion, finely chopped
2 carrots, grated
1 garlic clove, minced
1 bay leaf
1/2 teaspoon poultry seasoning
1 teaspoon herbes de provence (or rosemary)
1 teaspoon red chili pepper flakes
1 pinch cinnamon
1 dash nutmeg
salt and pepper
9 ounces refrigerated tortellini (sweet sausage)
8 cups chicken stock (or 8 cups water and 8 t chicken bullion or 8 cups canned chicken broth)
1 teaspoon chicken bouillon (optional, I like the extra chicken flavor)
2 (10 3/4 ounce) cans reduced-fat cream of chicken soup
1 (10 ounce) package frozen chopped spinach, thawed
1 -1 1/2 cup cooked chicken breast, shredded
1 cup nonfat milk

Steps:

  • In a soup pot, heat oil over medium high heat. Add onion and carrot and saute until onion is translucent. Add garlic, bay leaf, herbs, chili flakes, cinnamon, nutmeg, salt and pepper. Saute 1 minute more.
  • Add chicken stock (or broth, or water and bullion) and and extra bullion if using. Simmer for 10 minutes. Add uncooked tortellini and simmer according to package directions in the soup.
  • Add cream of chicken soup, chicken (I use leftover roast tenderloins that had been marinated in buttermilk, garlic, thyme, dijon mustard and salt), and spinach and simmer until heated through. Add milk and simmer just until heated. Serve and enjoy!

SPINACH TORTELLINI SOUP



Spinach Tortellini Soup image

Provided by Food Network Kitchen

Categories     appetizer

Time 15m

Yield 4 servings

Number Of Ingredients 8

6 cups low-sodium chicken stock
One 9-ounce package cheese tortellini
One 10-ounce package frozen chopped spinach, thawed and squeezed
1 to 2 teaspoons minced garlic
One 1 (14.5-ounce) can Italian-style stewed tomatoes
Dried basil, to taste
Kosher salt and freshly ground black pepper
Parmesan cheese, grated, for serving

Steps:

  • Bring the stock to a simmer in a large pot over medium heat. Stir in the tortellini and simmer gently for 3 minutes. Stir in the spinach, garlic, tomatoes and dried basil. Season with salt and pepper. Return to a simmer and cook for 2 to 3 more minutes. Serve hot with the grated Parmesan cheese.

SPINACH TORTELLINI SOUP



Spinach Tortellini Soup image

This is a recipe I got from a friend who's in culinary school. It's real simple and tastes even better the next day.

Provided by Nicole

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Spinach Soup Recipes

Time 20m

Yield 4

Number Of Ingredients 6

1 (10 ounce) package frozen chopped spinach
2 (14.5 ounce) cans chicken broth
1 (9 ounce) package cheese tortellini
¼ tablespoon dried basil
¼ tablespoon garlic powder
salt and pepper to taste

Steps:

  • In a large pot over high heat, combine the spinach and chicken broth. Heat to boiling, then reduce heat to low. Stir in tortellini, and simmer for 10 to 15 minutes, or until the tortellini is cooked to desired tenderness. Season with basil, garlic powder, salt, and pepper.

Nutrition Facts : Calories 223.6 calories, Carbohydrate 33.2 g, Cholesterol 28.1 mg, Fat 6 g, Fiber 3.8 g, Protein 11.5 g, SaturatedFat 2.8 g, Sodium 293.5 mg, Sugar 2.2 g

CHICKEN TORTELLINI SOUP WITH MUSHROOMS AND SPINACH



Chicken Tortellini Soup With Mushrooms and Spinach image

I wanted some soup one winter night and came up with this one using what I had on hand. I served it with toasted Italian bread and topped with parmesan cheese. Hope you enjoy it!

Provided by Kim127

Categories     Chicken

Time 45m

Yield 4 serving(s)

Number Of Ingredients 13

2 tablespoons butter
1/4 cup carrot, chopped
1 stalk celery, chopped
1 medium onion, chopped
1 tablespoon garlic, minced
1/2 teaspoon fresh thyme, minced
1 teaspoon Mrs. Dash seasoning mix (original blend)
8 ounces sliced mushrooms
6 cups low sodium chicken broth
9 ounces 3 cheese tortellini (refrigerated, I used Butoni)
2 cups cooked chicken, chopped
2 cups baby spinach leaves, loosely packed
fresh parmesan cheese, grated

Steps:

  • In a large pot, heat the butter until melted.
  • Add the carrots, celery, onions, and garlic. Saute until tender, about 8 minutes.
  • Add the mushrooms, fresh thyme, and Mrs Dash. Saute another 5-8 minutes.
  • Add the broth and heat to almost boiling.
  • Add the tortellini and chicken and simmer until the tortellini are cooked through (about 10 minutes).
  • Add the spinach leaves and simmer for 5 minutes until the spinach is wilted.
  • Serve hot, topped with parmesan cheese.

SPINACH AND TORTELLINI SOUP



Spinach and Tortellini Soup image

A simple tomato-enhanced broth is perfect for cheese tortellini and fresh spinach. Increase the garlic and add Italian seasoning to suit your taste. -Debbie Wilson, Burlington, North Carolina

Provided by Taste of Home

Categories     Dinner     Lunch

Time 20m

Yield 6 servings (2 quarts).

Number Of Ingredients 9

1 teaspoon olive oil
2 garlic cloves, minced
1 can (14-1/2 ounces) no-salt-added diced tomatoes, undrained
3 cans (14-1/2 ounces each) vegetable broth
2 teaspoons Italian seasoning
1 package (9 ounces) refrigerated cheese tortellini
4 cups fresh baby spinach
Shredded Parmesan cheese
Freshly ground pepper

Steps:

  • In a large saucepan, heat oil over medium heat. Add garlic; cook and stir 1 minute. Stir in tomatoes, broth and Italian seasoning; bring to a boil. Add tortellini; bring to a gentle boil. Cook, uncovered, just until tortellini are tender, 7-9 minutes., Stir in spinach. Sprinkle servings with cheese and pepper.

Nutrition Facts : Calories 164 calories, Fat 5g fat (2g saturated fat), Cholesterol 18mg cholesterol, Sodium 799mg sodium, Carbohydrate 25g carbohydrate (4g sugars, Fiber 2g fiber), Protein 7g protein.

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

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