Creamy Chicken Tomato Tortellini Soup Recipes

SLOW COOKER CHICKEN TORTELLINI TOMATO SOUP

Steps:

• In a 6- to 8-quart slow cooker, whisk together the stock, wine and tomato paste until the paste dissolves. Stir in the tomatoes, vinegar, garlic, oregano, onion powder, red-pepper flakes and salt. (If you are using unsalted stock, add an additional 1/2 teaspoon salt.) Add the chicken and stir to combine. Cook on low until the chicken is very tender and the flavors are blended, 5 to 6 hours.
• Increase the heat to high for 10 minutes. Coarsely shred the chicken with two forks, pressing pieces of chicken against the side of the slow cooker to break the thighs apart. Stir in the spinach so that it wilts into the soup.
• Stir in the tortellini, cover the slow cooker, and cook until the tortellini are al dente and warmed through, about 3 minutes. Taste the soup and add salt if it tastes flat. Ladle the soup into bowls and serve with Parmesan, basil and black pepper.

CREAMY CHICKEN TORTELLINI SOUP

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.

SLOW COOKER CHICKEN TORTELLINI TOMATO SOUP RECIPE

Steps:

• Spray a slow cooker with nonstick cooking spray.
• Place chicken breasts in the bottom of the slow cooker.
• Season with salt and pepper, to taste.
• Top with undrained cans of diced tomatoes, tortellini, and baby spinach.
• Cut the cream cheese into cubes and spread out evenly on top of spinach.
• Pour vegetable broth over the top.
• Cover slow cooker with lid and cook on low for 5-6 hours.
• Once it is done cooking, remove chicken from the slow cooker and shred or cut into bite-size pieces.
• Return chicken to slow cooker and stir until cream cheese is fully incorporated and serve.

CREAMY CHICKEN TOMATO TORTELLINI SOUP

Steps:

• In a dutch oven, warm up the olive oil on medium heat, then add diced onions. Saute for 3-5 minutes, or until onions are translucent and beginning to turn golden. Add garlic and basil, stir around frequently so they don't burn. Cook for one minute, then add tomatoes, chicken stock, bay leaf, and shredded chicken.
• Let soup come to a simmer, cooking for five minutes or so to heat chicken through.
• Add cheese tortellini and let cook for five minutes until cooked through.
• Take pot off the heat, add heavy cream and parmesan cheese, then stir well to melt cheese into the soup. Taste and season with salt and freshly cracked black pepper. Add parsley and extra parmesan to garnish.
• Serve immediately.

CREAMY EASY TOMATO TORTELLINI SOUP

Steps:

• Sauté garlic in olive oil in stock pot till golden. When garlic is browned, add Tomato soups, Tomatoes, half & half, Chicken stock and spices.
• Bring to a simmer.
• Once simmering drop pasta into soup.
• Cook accordingly to package directions.
• Ladle into bowls, sprinkle with cheese! Enjoy!