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.
CHICKEN FLORENTINE SOUP
Soup is what happens when I have leftovers in the house and it's time to clear out the veggie drawer. I got the inspiration while lunching at the Palm Tree Grille in Mount Dora when attending the annual Plant and Garden Sale. I didn't have their soup but it was on special. This will be great for lunches during the week.
Provided by Otterpond
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Time 1h
Yield 4
Number Of Ingredients 14
Steps:
- Heat olive oil in a large pot over medium heat. Add onion, carrots, celery, and garlic; cook and stir until onion is translucent, about 5 minutes. Stir in baby spinach.
- Pour chicken broth, diced tomatoes, and lemon juice into the pot. Stir in pepper, oregano, and basil. Bring to a boil; stir in chicken and rice. Reduce heat to medium-low and simmer until flavors combine, about 30 minutes.
Nutrition Facts : Calories 349.5 calories, Carbohydrate 26 g, Cholesterol 60.5 mg, Fat 16.5 g, Fiber 3.6 g, Protein 21.9 g, SaturatedFat 3.5 g, Sodium 1408.4 mg, Sugar 8.3 g
TORTELLINI FLORENTINE SOUP
Try this delicious soup recipe that combines Alfredo pasta sauce, baby spinach, chicken, and tortellini. It's ready in under 30 minutes and perfect for weeknight.
Provided by BHG Test Kitchen
Time 30m
Number Of Ingredients 7
Steps:
- In 4-quart Dutch oven cook tortellini according to package directions. Drain and set aside.
- In the same Dutch oven combine broth and Alfredo sauce. Stir in chicken and tomato strips. Heat just to boiling; reduce heat. Simmer, uncovered, for 5 minutes.
- Add cooked tortellini and spinach to chicken mixture. Cook for 1 to 2 minutes to heat through and wilt spinach. To serve, sprinkle with Parmesan cheese. Makes 6 servings.
Nutrition Facts : Calories 286 kcal, Carbohydrate 21 g, Cholesterol 77 mg, Protein 20 g, SaturatedFat 6 g, Sodium 1094 mg, Sugar 4 g, Fat 15 g, UnsaturatedFat 1 g
CHICKEN TORTELLINI FLORENTINE SOUP
I needed something for a girl's night. I wanted something that would taste like I slaved over it but in reality was simple and didn't take much time. This recipe went beyond my expectations. I found the recipe on BHG and only had to tweak a couple of things.
Provided by tanyapruitt
Categories Chicken
Time 30m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- In a large stockpot cook the tortellini according to package directions. Drain and set aside.
- In the same pan combine the broth and Alfredo sauce. You can use store bought broth and Alfredo sauce or homemade. Either way it will turn out great. Stir in the chicken and tomato strips. Heat to boiling and then reduce the heat. Simmer, uncovered, for 5 minutes.
- Add the cooked tortellini and spinach. Let it simmer for about 5 minutes to heat through and wilt the spinach.Even after making this I felt that it needed just a little more liquid. So as not to lose the creamy texture I added heavy cream until I got the consistency I was looking for. Milk or broth would also work.
- Sprinkle each serving with Parmesan cheese and serve with warm garlic bread.
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
TORTELLINI FLORENTINE SOUP
Make and share this Tortellini Florentine Soup recipe from Food.com.
Provided by Gingerbear
Categories Clear Soup
Time 40m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In large saucepan, heat vegetable oil until hot over medium high heat.
- Saute zucchini, squash, bell pepper, onion and garlic until slightly tender.
- Increase to high heat, add tomatoes, chicken broth, tortellini, and black pepper, bring to a boil, reduce heat, cover tightly and simmer 10 minutes.
- Ladle soup into bowls and garnish with shredded Asiago or Parmesan cheese, if desired.
Nutrition Facts : Calories 212.9, Fat 8.7, SaturatedFat 2.4, Cholesterol 18, Sodium 719.6, Carbohydrate 24.5, Fiber 1.8, Sugar 2.9, Protein 9.6
TORTELLINI WITH CHICKEN FLORENTINE SAUCE
quick & easy, 30 min dinner! A rich, hearty pasta dish, easy to omit or add ingredients depending on whats on hand.
Provided by cathyinhawaii
Categories One Dish Meal
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- cook tortellini al dente, according to package directions while preparing the rest of ingredients. Do not overcook them!
- saute shallots and garlic in butter about 5-6 minutes.
- add chicken pieces and fry for 3-5 minutes, until outside is cooked.
- pour in 1 cup of chicken broth and add frozen spinach, reduce heat and cook till spinach thaws.
- add sliced mushrooms, bring to a simmer.
- add 1/2 & 1/2 with the Parmesan cheese & season with lots of black pepper.
- let simmer a few minutes.
- stir flour into remaining chicken broth and add to mixture, stir til thick.
- stir in Romano and parsley, reduce heat to keep warm.
- toss with the tortellini.
- If sauce is too thick, you can add more 1/2 &1/2 or more chicken stock, depending on your taste.
- Omit the chicken for a vegetarian meal.
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
CHICKEN FLORENTINE SOUP
Make and share this Chicken Florentine Soup recipe from Food.com.
Provided by hungrykitten
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a heavy bottomed, 3 quart saucepan over medium heat, melt butter. Add onions and cook until onions are tender, 7 to 10 minutes. Add garlic and cook 1 minute more.
- Stir in flour, cayenne pepper, salt and black pepper. Cook 1 to 2 minutes.
- Slowly whisk chicken stock into butter/flour mixture. Bring to a boil and cook several minutes until thickened. Add chicken.
- Remove from heat and stir in spinach and heavy cream. Serve immediately.
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4.9/5 (27)Total Time 40 minsCategory SoupCalories 397 per serving
- Chop your onion. Add it to a large soup pot along with the olive oil. Sauté over medium-high heat for 5-7 minutes (ok if onion lightly browns).
- Meanwhile, chop the celery and carrots, then add them to the pot along with the garlic. Give it a good stir and cook for a couple minutes.
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