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.
JEFF'S CHICKEN TORTELLINI SOUP
Great soup with chicken and tortellini on a cold day.
Provided by Jeff Wiles
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 40m
Yield 10
Number Of Ingredients 11
Steps:
- Combine chicken broth, butter, garlic, thyme, and red pepper in a 6-quart soup pot. Bring to a boil. Add tortellini; cook until they float to the top, 3 to 5 minutes.
- Stir cooked chicken, spinach, cream of chicken soup, half-and-half, and green onions into the pot with the tortellini. Reduce heat and let simmer until heated through, about 10 minutes more.
Nutrition Facts : Calories 468.5 calories, Carbohydrate 36.6 g, Cholesterol 113.2 mg, Fat 21.9 g, Fiber 2.6 g, Protein 32 g, SaturatedFat 10.3 g, Sodium 1247 mg, Sugar 2.9 g
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
ZESTY CHICKEN TORTELLINI SOUP
I love coming home knowing this soup is waiting for me. Don't hesitate to toss in whatever veggies you have on hand. -Nancy Latulippe, Simcoe, Ontario
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 6 servings (2-1/2 quarts).
Number Of Ingredients 13
Steps:
- In a Dutch oven, bring chicken broth and beef broth to a boil; reduce heat. Add chicken and poach, uncovered, for 25-30 minutes or until a thermometer reads 170°. Remove chicken; cool slightly., Add the carrots, celery, onion, soup mix, parsley and seasonings to broth. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until vegetables are tender., Cool soup. Meanwhile, chop chicken. Add tortellini and chicken to soup. Transfer to freezer containers; freeze for up to 3 months., To use frozen soup: Thaw in the refrigerator overnight. Place in a saucepan; bring to a boil. Reduce heat; cook, uncovered, for 5-10 minutes or until heated through and tortellini are tender.
Nutrition Facts : Calories 310 calories, Fat 11g fat (4g saturated fat), Cholesterol 86mg cholesterol, Sodium 1097mg sodium, Carbohydrate 22g carbohydrate (5g sugars, Fiber 2g fiber), Protein 29g 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
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- Using a large dutch oven or stock pot over medium heat, cook the chicken breasts with a small amount of oil. Browning the outside of the chicken will help enhance the flavor. As a faster option, I use the breasts from an already roasted chicken which gives the soup a richer roasted and smoky flavor. Even when I use the roasted chicken, I still cook it again in the pot to help it pull apart easier.
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