One Pot Lemon Chicken Tortellini Soup Recipe 445

ONE POT LEMON CHICKEN TORTELLINI SOUP RECIPE - (4.4/5)

One Pot Lemon Chicken Tortellini Soup Recipe - (4.4/5) image

Provided by PineyCook

Number Of Ingredients 23

Ingredients

12 oz. boneless, skinless chicken thighs*
1 tablespoon olive oil
2 tablespoons butter (may sub olive oil or combo)
1 small onion, chopped
8 oz. sliced mushrooms
1 cup carrots, sliced
4 garlic cloves, minced
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1 teaspoon dried parsley
2 teaspoons chicken bouillon
Dash - 1/4 teaspoon red pepper flakes
2 bay leaves
1 teaspoon salt
1/4 teaspoon pepper
9 cups chicken stock**
1 15.25 oz. can sweet corn, rinsed and drained
12 oz. fresh cheese tortellini - UNCOOKED***
4 cups fresh spinach, loosely packed
2 tablespoons lemon juice plus more to taste
freshly grated Parmesan cheese (optional garnish)
lemon zest (optional)

Steps:

1.Heat 1 tablespoon olive oil in a large Dutch oven/soup pot oven over medium high heat. 2.Add chicken and sear on each side, about 2 minutes per side. Remove chicken. 3.Add 2 tablespoons butter/oil to the now empty pot and heat over medium high heat. Add onions and mushrooms and cook, stirring occasionally for 6 minutes. Add carrots and cook until tender - about 4 minutes. Add the garlic and thyme and cook 30 seconds. 4.Add remaining spices, corn, chicken stock and chicken back to the pan. 5.Bring to a boil; cover and reduce to a gentle simmer. Simmer 10 minutes, remove chicken and let rest 2 minutes then shred. 6.Meanwhile, bring soup back to a boil. Add tortellini and boil 1-2 minutes or until tender. 7.Remove from heat and stir in spinach, lemon juice and chicken. 8.Taste and add additional lemon, salt, pepper to taste. Remove bay leaves. 9.Garnish with freshly grated Parmesan cheese and lemon zest (optional)

LEMON CHICKEN TORTELLINI

Lemon Chicken Tortellini image

This recipe freezes really well so I toss extra helpings in the freezer for those hectic days that need fast meals.-Lorraine Caland, Thunder Bay, Ontario

Provided by Taste of Home

Categories Dinner

Time 40m

Yield 6 servings.

Number Of Ingredients 13

Ingredients

1 package (19 ounces) frozen cheese tortellini
1 pound boneless skinless chicken breasts, cut into 1-in. pieces
2 tablespoons butter
1/2 small sweet red pepper, julienned
2 garlic cloves, minced
3 cups reduced-sodium chicken broth, divided
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
2 teaspoons grated lemon zest
1/2 teaspoon hot pepper sauce, optional
1 package (6 ounces) fresh baby spinach
6 tablespoons shredded Parmesan cheese

Steps:

Cook tortellini according to package directions. Meanwhile, in a large skillet, saute chicken in butter until no longer pink. Remove and keep warm. In the same pan, cook red pepper until crisp-tender. Add garlic; cook 1 minute longer. Add 2 cups broth; bring to a boil., Combine the flour, salt, pepper and remaining broth until smooth; gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the chicken, lemon zest and pepper sauce if desired. Add spinach; cook just until wilted. Drain pasta; toss with sauce. Sprinkle with cheese.

Nutrition Facts : Calories 358 calories, Fat 13g fat (6g saturated fat), Cholesterol 69mg cholesterol, Sodium 883mg sodium, Carbohydrate 32g carbohydrate (2g sugars, Fiber 2g fiber), Protein 29g protein.

ONE-POT TORTELLINI SOUP RECIPE - (4.3/5)

One-Pot Tortellini Soup Recipe - (4.3/5) image

Provided by LynneC

Number Of Ingredients 11

Ingredients

2 teaspoons olive oil
1 medium (110 grams) onion, chopped
Celery (otional)
3 garlic cloves, minced
1 1/2 teaspoons dried Italian seasoning
1/2 teaspoon salt
1/4 teaspoon coarsely ground black pepper
1 (32-ounce or 940 grams) carton low-sodium vegetable or chicken broth
1 (14.5-ounce or 410 grams) can low-sodium diced tomatoes in juice
1 (9-ounce or 485 grams) package refrigerated cheese tortellini
2 cups (3 ounces or 60 grams) baby spinach

Steps:

Heat the oil in a Dutch oven or soup pot over medium-high heat. Add the onions, celery, garlic, Italian seasoning, salt and pepper; sauté for 4 minutes, or until the onions are tender. Stir in the broth and tomatoes. Bring mixture to a boil; add tortellini. Reduce heat and gently boil, stirring occasionally, for about 7 minutes, or until the tortellini are cooked. Stir in the spinach; cook for 30 seconds or until wilted.

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