TOMATO TORTELLINI SOUP WITH CHICKEN
Warm tomato tortellini soup with chicken and spinach is the perfect way to end the day. Make ahead in the slow cooker and dinner is done!
Provided by Andrea Updyke
Categories Main Dish
Time 4h10m
Number Of Ingredients 10
Steps:
- Peel and slice carrots
- Peel and chop onion
- Peel and slice garlic cloves
- Add all the ingredients into the slow cooker, except for the tortellini, spinach, parmesan and salt and pepper.
- Combine, cover and cook on high until the chicken is tender, 3 to 4 hours.
- About 30 minutes before serving, remove the chicken breast and shred: place your cooked chicken breast on a plate, separate the chicken meat using two forks. Return shredded chicken to soup (if using pre-cooked chicken skip this step)
- Add spinach and tortellini. Stir, cover and cook on high for 30 minutes or until the tortellini are al dente cooked through.
- Add salt and pepper to taste. Stir.
- Serve with grated parmesan cheese.
Nutrition Facts : ServingSize 1 g, Calories 318 kcal, Carbohydrate 32 g, Protein 33 g, Fat 7 g, SaturatedFat 2 g, Cholesterol 86 mg, Sodium 1493 mg, Fiber 4 g, Sugar 7 g, UnsaturatedFat 3 g
SLOW COOKER TOMATO TORTELLINI SOUP
Slow Cooker Tomato Tortellini Soup - seriously delicious! Everyone LOVED this no-fuss soup recipe. Just dump everything in the slow cooker and let it work its magic. Serve soup with some crusty bread for an easy weeknight meal the whole family will enjoy! Chicken broth, tomato soup, diced tomatoes, Italian sausage, chive and onion cream cheese and cheese tortellini combine to make THE BEST tomato soup EVER!
Provided by Plain Chicken
Categories Main Course
Time 6h10m
Number Of Ingredients 6
Steps:
- In a skillet, cook Italian sausage until browned and no longer pink. Transfer cooked sausage to slow cooker.
- Add chicken broth, tomatoes and tomato soup to slow cooker. Cover and cook on LOW 6 to 8 hours.
- Stir in cream cheese and cheese tortellini. Cover and cook on HIGH for 15 to 30 minutes, until tortellini is cooked.
SLOW COOKER CHICKEN TORTELLINI TOMATO SOUP
This satisfying soup is an excellent one-pot dinner to come home to after a long day. It takes only 10 minutes to throw it together in the morning and 10 minutes to finish it in the evening. If you plan to be away for eight hours or more, set the cook time for four hours, then set the slow cooker to auto-switch to warm for the remaining time. (This prevents overcooking.) If you'll be home when the soup is done and can remove it from the heat, it's best to cook the chicken for five to six hours. Add only the tortellini you will eat right away. Leftover tortellini will get mushy.
Provided by Sarah DiGregorio
Categories dinner, easy, weekday, soups and stews, main course
Time 6h20m
Yield 4 to 6 servings
Number Of Ingredients 16
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.
SLOW COOKER CHICKEN TORTELLINI TOMATO SOUP RECIPE
Creamy, tomato soup with cheese tortellini, spinach and chicken!
Provided by Elyse Ellis
Categories Soup
Time 8h10m
Number Of Ingredients 7
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.
Nutrition Facts : Calories 347 kcal, Carbohydrate 39 g, Protein 23 g, Fat 11 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 68 mg, Sodium 1050 mg, Fiber 4 g, Sugar 8 g, UnsaturatedFat 2 g, ServingSize 1 serving
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.
PRESSURE COOKER CHICKEN TORTELLINI TOMATO SOUP
This comforting soup is a one-pot meal-in-a-bowl. The key to its deliciousness is the way in which the pressure cooker makes the soup taste as though it's been simmered for hours when, in fact, it's been only about 30 minutes. (You could also make the slow-cooker version of this recipe, if time is on your side.) Quick-cooking baby spinach works beautifully, but you can choose a different green if you prefer: If you use a heartier green, like chopped kale or chard, give it a few more minutes to get tender before adding the tortellini. If you're planning for leftovers, add only the tortellini you will eat right away. Left in the soup, they will overcook. Be generous with toppings; they make the soup even more delicious.
Provided by Sarah DiGregorio
Categories dinner, easy, lunch, quick, weeknight, pastas, soups and stews, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- In a 6- or 8-quart electric pressure cooker, whisk together the tomato paste, stock and wine 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 thighs and stir to evenly combine all the ingredients. Close the lid and cook on high pressure for 10 minutes.
- Let the pressure release naturally for 15 minutes, then release remaining pressure manually. Open the lid. Turn on the sauté setting. If you would like a thicker soup (adding Parmesan at the end will thicken the soup as well), remove the chicken with a slotted spoon and allow the soup to bubble until the desired texture is reached, then stir the chicken back in. Stir in the spinach so that it wilts into the soup. Coarsely shred the chicken with two forks, pressing pieces of chicken against the side of the pot to break the thighs apart.
- Stir in the tortellini and cook until they 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 top with Parmesan, basil and black pepper.
SLOW-COOKER CREAMY TOMATO AND TORTELLINI SOUP
As they say, opposites attract. That's certainly the case with sweet, acidic tomatoes and creamy dairy-in all its many forms. After all, it's this better-together combination that makes lasagna so luxurious, pizza so mouthwatering and grilled cheese and tomato soup so irresistible. So when we set out to make an extra-easy slow-cooker soup, we knew we wanted it to feature this combo. But hold on-dairy in the slow cooker? That's usually a less-than-ideal combination (dairy can easily curdle in the slow cooker). That's why the trick to this recipe is waiting until the end to add the cream and cheesy tortellini. That's right, we decided a double-dose of dairy would be the perfect complement to the tomatoes in this soup, and the result is rich, velvety and very comforting! And that's not all, the dollop of fresh pesto adds bright, anise-tinged notes and the sprinkle of shredded Parmesan adds nutty richness that take this simple soup to the next level!
Provided by Betty Crocker Kitchens
Categories Entree
Time 3h50m
Yield 7
Number Of Ingredients 12
Steps:
- Spray 4-quart slow cooker with cooking spray. In slow cooker, mix tomatoes, broth, green onion whites, garlic, sugar, salt, pepper and pepper flakes. Cover; cook on High heat setting 3 hours or Low heat setting 6 hours.
- If cooking on Low heat setting, increase to High heat setting. Add whipping cream; cover and cook about 15 minutes or until hot.
- Add tortellini; cover and cook 15 to 20 minutes or until tortellini is tender.
- Divide among serving bowls; garnish with pesto and Parmesan cheese.
Nutrition Facts : Calories 340, Carbohydrate 29 g, Cholesterol 75 mg, Fat 3 1/2, Fiber 2 g, Protein 9 g, SaturatedFat 11 g, ServingSize About 1 1/2 Cups, Sodium 940 mg, Sugar 14 g, TransFat 1/2 g
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SLOW COOKER CHICKEN TORTELLINI TOMATO SOUP RECIPE
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- 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.
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