Chicken Broccoli Rabe Soup With Tortellini Food

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.

CHICKEN AND BROCCOLI TORTELLINI SOUP

Steps:

• In 2-quart saucepan, heat oil over medium-high heat. Add onion; cook about 2 minutes, stirring frequently, until crisp-tender.
• Stir in broth, water, Italian seasoning, frozen broccoli in cheese sauce and tortellini. Heat to boiling, stirring occasionally and breaking up broccoli.
• Stir in chicken. Cook about 4 minutes, stirring occasionally, until tortellini are tender. Stir in tomato. Top each serving with 1 tablespoon cheese.

CHICKEN TORTELLINI WITH BROCCOLI RABE

Steps:

• Bring a large pot of boiling water to a boil; cook broccoli rabe in water for 1 minute. With tongs, transfer broccoli rabe to a colander, rinse under cold water, and pat dry.
• Add tortellini to the boiling water and cook according to package directions.
• Meanwhile, in a large skillet, heat oil over medium-high heat. Add garlic and cook for 1 minute. Stir in broccoli rabe and crushed red pepper. Season with salt and cook for 1 minute. Stir in butter and sun-dried tomatoes and cook for 1 minute more.
• Add wine and simmer until reduced, about 3 minutes.
• Using a slotted spoon, transfer the tortellini to the vegetables. Scrape up the brown bits from the bottom of the skillet and toss to mix. Transfer to shallow bowls and top with the parmesan cheese.

CHICKEN & BROCCOLI RABE SOUP WITH TORTELLINI

Steps:

• Fill a Dutch oven two-thirds full with water; bring to a boil. Cut 1/2 in. off ends of broccoli rabe; trim woody stems. Coarsely chop stems and leaves; add to boiling water. Cook, uncovered, just until crisp-tender, 1-2 minutes. Drain and remove from pan; sprinkle with nutmeg and 1/8 teaspoon pepper., In same Dutch oven, heat olive oil over medium heat. Add pancetta; cook until brown and crisp, 4-5 minutes. Add onion and remaining pepper; cook until tender, 3-4 minutes. Stir in garlic; cook 1 minute longer. Add next six ingredients and broccoli rabe; bring to a boil. Reduce heat; simmer, covered, 30 minutes. Meanwhile, cook tortellini according to package directions; drain., Discard bay leaf and thyme sprigs from soup. Add chicken to soup; heat through. To serve, spoon tortellini into individual bowls; pour soup into bowls. Sprinkle with additional Parmesan.

BROCCOLI CHICKEN TORTELLINI

Steps:

• Cook tortellini according to package directions, adding broccoli during the last 3 minutes of cooking. Drain. Stir in the chicken, Alfredo sauce and seasoned salt; cook and stir until heated through.

CHICKEN WITH TORTELLINI AND BROCCOLI

Steps:

• Fill a pot with water and place over high heat. Bring to a roiling boil.
• In a microwave-safe dish, combine oil, garlic, chicken broth, and lemon juice. Add chicken and microwave on high for 1 minute and 30 seconds.
• When water boils, add tortellini to pot and stir. When water returns to a gentle boil, add broccoli and stir. Stir occasionally until tortellini is done, approximately 8-11 minutes Drain tortellini and broccoli in a colander. Do not rinse.
• Add sauce and chicken to pot. Add tortellini and 1/3 cup shredded cheese. Toss well to coat tortellini and broccoli and sauce.
• To serve, divide pasta and sauce between 4 bowls. Garnish with remaining cheese. If desired, season with salt, pepper, and crushed red pepper.

CHICKEN AND TORTELLINI FLORENTINE SOUP

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.

TORTELLINI AND BROCCOLI RABE SOUP

Steps:

• Remove and discard tough ends from broccoli rabe stems, and coarsley chop.
• Heat oil in large pot over medium heat. Add garlic and cook stirring often for 30 seconds. Add broccoli rabe, stock and 1/2 cup water; bring to a slow boil and cook 5 minutes.
• Add tortellini and cook according to package directions, until tender and serve.

CHICKEN TORTELLINI SOUP

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.

BROCCOLI AND CHICKEN TORTELLINI SOUP

Steps:

• In a large pot combine reserved chicken broth, canned chicken broth and garlic.
• Add carrots and onions to pot and cook until tender.
• Add chicken and cream of chicken soups;stir well.
• Stir in broccoli,tortellini, and pepper.
• Simmer 15 min, or until broccoli is light colored and tortellini is tender.