CREAMY CHICKEN TORTELLINI SOUP
Yum on a cold day. Quick for you busy moms! Serve with garlic breadsticks.
Provided by Christina Egan
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 40m
Yield 4
Number Of Ingredients 8
Steps:
- Bring a saucepan of water to a boil. Cook chicken in boiling water until no longer pink in the center, 7 to 10 minutes; drain.
- Bring chicken broth to a boil in a soup pot; add cheese tortellini, reduce heat to medium-low, and cook until tortellini are cooked through and firm to the bite, about 8 minutes. Stir chicken, cream of chicken soup, half-and-half, spinach, thyme, and black pepper with the tortellini; bring to a simmer and continue cooking until hot, 7 to 10 minutes. Serve hot.
Nutrition Facts : Calories 528.8 calories, Carbohydrate 39.9 g, Cholesterol 113.5 mg, Fat 29 g, Fiber 4 g, Protein 28.4 g, SaturatedFat 13.7 g, Sodium 1644.6 mg, Sugar 3.3 g
CHICKEN TORTELLINI SOUP
Make and share this Chicken Tortellini Soup recipe from Food.com.
Provided by BamaBelle30
Categories Clear Soup
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In 3 qt saucepan, melt butter.
- Add carrots; saute 2-3 minutes
- Add chicken and cook 5 mins until chicken is done.
- Add celery and onions; cook 4-5 minutes
- Dissolve bouillon cubes in water; add to soup with remaining ingredients except tortellini.
- Simmer until all vegetables are tender.
- Salt and pepper; add tortellini.
- Heat through and serve.
Nutrition Facts : Calories 236.6, Fat 7.5, SaturatedFat 4, Cholesterol 31.9, Sodium 814.4, Carbohydrate 34, Fiber 2.6, Sugar 4.1, Protein 9
QUICK CHICKEN TORTELLINI SOUP
Provided by Jeff Mauro, host of Sandwich King
Categories appetizer
Time 1h5m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Heat a heavy-bottomed Dutch oven or soup pot to medium heat and add the oil. Put the chicken wings and breasts in skin-side down and cook without moving until golden brown, 6 to 8 minutes. Set aside the chicken.
- Add the carrots, celery and shallots. Saute until the shallots are translucent, about 10 minutes, stirring all the while. Deglaze with the dry sherry and scrape up any bits off the bottom. Add the stock, fresh thyme and bay leaf, return the chicken to the pot and bring to a low simmer; simmer until the chicken is cooked through, about 20 minutes. Set aside the chicken to cool on a plate.
- Meanwhile, bring a large pot of salted water to a boil.
- Shred the chicken breasts and whatever can be salvaged from the wings and pour any reserved juices back into the soup pot. Add in the chicken and adjust the seasoning if necessary. Just before serving, add in the lemon zest and juice to taste.
- Cook the tortellini in the salted water just until al dente.
- Put some tortellini in each individual bowl, then ladle the soup over. Serve immediately to retain the al dente quality of the tortellini. Garnish with a wedge of lemon and fresh parsley.
CHICKEN TORTELLINI SOUP
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
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
QUICK CHICKEN TORTELLINI SOUP
"Whenever I make this soup for my husband, he enjoys it so much he never leaves room for anything else!" reports Laurie Vincent of Erie, Pennsylvania. "When you're pressed for time, it's a breeze to make with leftover chicken, refrigerated tortellini and canned tomatoes."
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 12 servings (3 quarts).
Number Of Ingredients 8
Steps:
- In a Dutch oven or soup kettle, combine the broth, tomatoes, spinach, Parmesan cheese, salt and pepper. Cook for 10 minutes; add the tortellini and chicken. Cook 7-9 minutes longer or until tortellini is tender.
Nutrition Facts : Calories 154 calories, Fat 5g fat (2g saturated fat), Cholesterol 36mg cholesterol, Sodium 913mg sodium, Carbohydrate 14g carbohydrate (3g sugars, Fiber 2g fiber), Protein 14g protein.
CHICKEN AND TORTELLINI FLORENTINE SOUP
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
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
CHICKEN AND CHEESE-TORTELLINI SOUP
Add vegetables to this no-fuss chicken and pasta soup ready in just 35 minutes - a hearty delightful meal.
Provided by Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 2
Number Of Ingredients 8
Steps:
- Cut chicken into 1-inch pieces. Heat chicken, carrot, onions, parsnip, broth and marjoram to boiling in 2-quart saucepan; reduce heat.
- Cover and simmer about 15 minutes, stirring occasionally, until chicken is no longer pink in center and vegetables are almost tender.
- Stir in tortellini. Heat to boiling; reduce heat. Simmer uncovered about 5 minutes, stirring occasionally, until tortellini are tender. Sprinkle with cheese.
Nutrition Facts : Calories 325, Carbohydrate 20 g, Cholesterol 110 mg, Fat 1, Fiber 3 g, Protein 39 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 1780 mg
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CHICKEN TORTELLINI SOUP RECIPE | EATINGWELL
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Category Healthy Chicken Noodle Soup RecipesCalories 274 per servingTotal Time 40 mins
- Cut the chicken into 3/4-inch pieces. In a Dutch oven heat olive oil over medium-high heat. Cook and stir chicken and garlic in hot oil for 5 to 6 minutes or until chicken is no longer pink. Stir in chicken broth, mushrooms, water, carrots, kale (if using), and tarragon.
- Bring mixture to boiling; reduce heat. Simmer, covered, for 2 minutes. Add tortellini. Simmer, covered, for 5 to 6 minutes more or until tortellini is tender. Stir in the spinach (if using).
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