Quick Tortellini Rotisserie Chicken Soup Recipes

QUICK CHICKEN TORTELLINI SOUP

Quick Chicken Tortellini Soup image

Provided by Jeff Mauro, host of Sandwich King

Time 1h5m

Yield 6 to 8 servings

Number Of Ingredients 14

Ingredients

1 tablespoon olive oil
2 chicken wings
3 bone-in, skin-on chicken breasts (about 2 1/2 pounds)
3 carrots, diced
3 stalks celery, diced
2 shallots, minced
Couple splashes dry sherry
24 cups (6 quarts) good-quality, low-sodium chicken stock
4 sprigs fresh thyme, chopped
1 bay leaf
Kosher salt and freshly ground black pepper
1 lemon, zested and juiced, plus lemon wedges, for garnish
2 cups cheese tortellini
Chopped fresh parsley, for garnish

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.

QUICK CHICKEN TORTELLINI SOUP

Quick Chicken Tortellini Soup image

"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

Ingredients

7-3/4 cups chicken broth
1 can (14-1/2 ounces) stewed tomatoes, cut up
1 package (10 ounces) frozen chopped spinach, thawed
1/4 cup grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon pepper
1 package (9 ounces) refrigerated cheese tortellini
2-1/2 cups cubed cooked chicken

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.

ONE-POT CREAMY CHICKEN TORTELLINI

One-Pot Creamy Chicken Tortellini image

In need of a quick dinner fix that doesn't skimp on deliciousness? We've got just the thing! This easy pasta takes advantage of three convenient, weeknight-friendly ingredients-rotisserie chicken, packaged broccoli florets and refrigerated tortellini-and turns them into a meal that'll guarantee clean plates!

Provided by By Betty Crocker Kitchens

Categories Entree

Time 35m

Yield 6

Number Of Ingredients 12

Ingredients

2 tablespoons butter
1 cup diced onions
1 tablespoon Italian seasoning
1/2 teaspoon salt
1/4 teaspoon crushed red pepper flakes
3 cups Progresso™ chicken broth (from 32-oz carton)
1/2 cup heavy whipping cream
1 package (20 oz) refrigerated cheese tortellini
2 cups chopped cooked chicken
1 package (10 oz) fresh broccoli florets (about 4 cups)
4 oz (half of 8-oz package) cream cheese, cut into cubes and softened
Shredded Parmesan cheese, if desired

Steps:

In 5-quart Dutch oven, melt butter over medium-high heat. Add onions, Italian seasoning, salt and pepper flakes. Cook 4 to 6 minutes, stirring frequently, until onions begin to brown on edges.
Stir in broth and whipping cream; heat to boiling over high heat. Stir in tortellini, chicken and broccoli; return to boiling. Reduce heat; simmer uncovered 5 to 7 minutes, stirring frequently, until tortellini is cooked and broccoli is tender.
Remove from heat; stir in cream cheese until melted. Let stand 5 minutes; stir. Top with Parmesan cheese.

Nutrition Facts : Calories 450, Carbohydrate 27 g, Cholesterol 175 mg, Fat 4 1/2, Fiber 2 g, Protein 24 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 1450 mg, Sugar 5 g, TransFat 1 g

ROTISSERIE CHICKEN SOUP

Rotisserie Chicken Soup image

Beyond-flavorful rotisserie chicken soup that is perfect for the wintertime! My boyfriend gobbles it up, and it freezes great!

Provided by GreyhoundMom

Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes

Time 1h45m

Yield 10

Number Of Ingredients 14

Ingredients

2 whole chickens rotisserie chickens, with juices
1 gallon water to cover
1 ½ large onions, diced
½ stick butter
5 cloves garlic, diced
10 each carrots, peeled and sliced
5 stalks celery, diced
3 (15.25 ounce) cans whole kernel corn, drained
¼ cup dried parsley
2 tablespoons dried oregano
1 pinch freshly ground black pepper to taste
½ pound flat whole wheat noodles
½ cup cold water
2 tablespoons cornstarch

Steps:

Place rotisserie chickens, with juices, in a very large stockpot. Cover with water and bring to a boil. Reduce heat, cover, and simmer for 15 to 20 minutes. Remove chickens and let cool until safe to handle. Remove meat from bones and cut into small pieces.
Strain stock, if needed, into another container; set aside.
Combine onions and butter in the stockpot over medium heat. Cook and stir onions until translucent, 5 to 7 minutes. Add garlic and cook for 5 minutes. Stir in carrots and celery. Cook, stirring occasionally, until nearly tender, about 15 minutes. Stir in corn, parsley, and pepper.
Pour chicken stock back into the pot and bring to a boil. Cook until carrots are tender, 6 to 7 minutes. Add noodles and cook until starting to soften yet still firm to the bite, 5 to 6 minutes.
Mix water and cornstarch together in the meantime. Reduce heat to medium. Stir cornstarch slurry into the soup, a little at time, to reach desired thickness. Add chicken to the soup and heat through, about 5 minutes.

Nutrition Facts : Calories 570.6 calories, Carbohydrate 53.6 g, Cholesterol 116.4 mg, Fat 23.2 g, Fiber 7.6 g, Protein 41.1 g, SaturatedFat 7.9 g, Sodium 587.1 mg, Sugar 8.7 g

QUICK TORTELLINI ROTISSERIE CHICKEN SOUP

Quick Tortellini Rotisserie Chicken Soup image

An easy recipe to make in a pinch with tortellini and rotisserie chicken. Garnish with grated Parmesan, if desired, and serve with garlic toast.

Provided by WendyD

Categories Noodle Soup

Time 55m

Yield 4

Number Of Ingredients 10

Ingredients

1 tablespoon olive oil
½ yellow onion, chopped
1 stalk celery, sliced
2 teaspoons chopped garlic
2 (32 ounce) cans low-sodium chicken broth
1 (14.5 ounce) can petite diced tomatoes, undrained
ground black pepper to taste
1 (8 ounce) package refrigerated cheese tortellini
2 cups chopped rotisserie chicken
1 ½ cups fresh spinach, stemmed

Steps:

Heat oil in a large pot over medium heat. Saute onion and celery until soft, about 5 minutes. Add garlic and saute for 1 minute, stirring so that it doesn't stick or burn. Pour in chicken broth and tomatoes. Season with pepper.
Bring soup to a boil. Simmer for 15 minutes. Add tortellini and cook for 5 minutes. Add chicken; simmer until heated through, 3 to 5 minutes. Remove from heat and add spinach; stir until slightly wilted, 1 to 2 minutes.

Nutrition Facts : Calories 427.4 calories, Carbohydrate 33.1 g, Cholesterol 86.4 mg, Fat 17.9 g, Fiber 2.9 g, Protein 32.5 g, SaturatedFat 6.1 g, Sodium 644.6 mg, Sugar 6.2 g

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