CREAMY CHICKEN TORTELLINI SOUP
Yum on a cold day. Quick for you busy moms! Serve with garlic breadsticks.
Provided by Christina Egan
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 40m
Yield 4
Number Of Ingredients 8
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.
Nutrition Facts : Calories 528.8 calories, Carbohydrate 39.9 g, Cholesterol 113.5 mg, Fat 29 g, Fiber 4 g, Protein 28.4 g, SaturatedFat 13.7 g, Sodium 1644.6 mg, Sugar 3.3 g
ONE-POT CREAMY CHICKEN TORTELLINI
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
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
CREAMY CHICKEN, SPINACH AND TORTELLINI SOUP
It is turning cold here in AK fast, so in desperate need of a warming, filling dinner in a hurry, I threw this hearty soup together with ingredients I had on hand. DH absolutely loved it and requested that it become a regular part of our winter soup rotation :)
Provided by under12parsecs
Categories Weeknight
Time 40m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- In a soup pot, heat oil over medium high heat. Add onion and carrot and saute until onion is translucent. Add garlic, bay leaf, herbs, chili flakes, cinnamon, nutmeg, salt and pepper. Saute 1 minute more.
- Add chicken stock (or broth, or water and bullion) and and extra bullion if using. Simmer for 10 minutes. Add uncooked tortellini and simmer according to package directions in the soup.
- Add cream of chicken soup, chicken (I use leftover roast tenderloins that had been marinated in buttermilk, garlic, thyme, dijon mustard and salt), and spinach and simmer until heated through. Add milk and simmer just until heated. Serve and enjoy!
CREAMY TORTELLINI SOUP
Provided by Ree Drummond : Food Network
Time 20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Bring the broth to a gentle boil in a medium pot over medium-high heat.
- Add the frozen vegetables to the pot and return to a gentle boil. Add the tortellini and cook until almost tender, 3 to 5 minutes. Add the heavy cream and cook for another 2 minutes. Taste and adjust the seasoning.
- Ladle into bowls and top with the shaved Parmesan and croutons. Drizzle with olive oil.
CREAMY CHICKEN AND KALE TORTELLINI SOUP
A hearty soup I made with chicken from a store-bought rotisserie chicken, frozen tortellini, and fresh kale.
Provided by Hootenanny
Categories Chicken
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- In a stockpot over medium heat, sauté onion, celery, and carrot until onion is translucent. Add flour and cook 2 minutes, stirring. Add chicken stock, reserving 2 cups for later. Add cooked chicken, tortellini, garlic powder and salt. Bring to a boil, reduce heat and simmer for 10 to 15 mins or until tortellini is cooked and vegetables are tender. Add kale. Cook until kale has wilted. If needed, add reserved chicken broth to thin to desired consistency of soup. Turn heat down and add half n half. DO NOT BOIL. Heat until desired serving temperature. Add pepper, to taste.
More about "creamy chicken tortellini soup food"
CREAMY CHICKEN TORTELLINI SOUP - EASY CHICKEN RECIPES
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Ratings 31Calories 472 per servingCategory Main Course
CREAMY CHICKEN TORTELLINI SOUP RECIPE | LITTLE SPICE JAR
From littlespicejar.com
5/5 (26)Category ChickenServings 5Total Time 35 mins
- Prepare the tortellini according to directions listed on the package. (Note: you want the tortellini to finish cooking about the same time that the soup is finished cooking).
- In a large pot over medium-high heat melt the butter and sauté the mirepoix mix for 6-8 minutes or until the onions start to turn translucent. Add the garlic and cook for 30 seconds or until it's fragrant.
- Add the flour and continue to cook for another 1-2 minutes or until the flour is completely mixed in and starts to just barely become a light golden color. Add the milk in a steady stream while you stir. This is helps loosen up the flour mixture. Add the chicken broth. Allow soup to come to a boil, keep stirring as necessary so that nothing sticks to the bottom of the pot. Add the chicken, tortellini, baby spinach, along with the thyme and nutmeg and stir. Let everything come back to a simmer before turning the stove off. You want to serve this immediately so that the tortellini doesn't soak up all the liquid. Top with parsley and serve with crusty bread if desired.
CREAMY CHICKEN TORTELLINI SOUP - CARNALDISH
From carnaldish.com
Reviews 7Estimated Reading Time 6 minsServings 8Total Time 55 mins
- In a large pot or dutch oven, melt the butter over medium heat. Add the crushed red pepper flakes and herbs de provence to the butter to infuse and release their flavors.
- When the butter is foamy and fragrant, add the diced onion along with a nice big pinch of kosher salt and black pepper. Sauté the onion until softened slightly, about 3 minutes. Add the red bell pepper, celery, and carrots. Stir everything to make sure all the veggies are nicely coated in butter. Add another pinch of flaky kosher salt and black pepper. Cover the pot and allow the veggies to steam and soften for about 6 to 8 minutes.
- Test a large piece of carrot by biting into it. It should be firm but softened a bit. It will continue to cook later, but we just want to make sure they’re not rock hard at this point. If at any point you need to add a little extra fat, drizzle in a tablespoon of olive oil.
- Add the fresh sage, fresh thyme, and garlic. Stir to combine, cooking out the raw flavor of the garlic for about a minute. Stir in the all-purpose flour, making sure each veggie is coated. Cook for just about a minute, then pour in the chicken stock. Continue stirring to prevent lumps. Add the bay leaves, cayenne pepper, and onion powder. Stir to combine. Cover and and let simmer for about 8 to 10 minutes to allow the flour to give body to the soup. Adjust the heat if you realize your soup is simmering too hard. The texture you’re aiming for is that of canned chicken soup, where it’s “soupy” but velvety, with body. Remove the lid and continue simmering for another 2 to 3 minutes or until the veggies (mainly the carrots) are tender but not mushy. Taste the soup for salt and pepper levels, and adjust accordingly.
THE ULTIMATE CREAMY CHICKEN TORTELLINI SOUP | SAVORY …
From savorybitesrecipes.com
Cuisine AmericanCategory SoupServings 4Estimated Reading Time 5 mins
CREAMY CHICKEN TORTELLINI SOUP RECIPE - FOOD FANATIC
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5/5 (1)Total Time 30 minsCategory DinnersCalories 332 per serving
CREAMY CHICKEN TORTELLINI SOUP - KITCHN
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From foodanddiy.com
5/5 (1)Total Time 45 minsCategory SoupCalories 248 per serving
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CREAMY SPINACH TORTELLINI SOUP WITH CHICKEN - SALT & LAVENDER
From saltandlavender.com
5/5 (10)Total Time 35 minsCategory SoupCalories 390 per serving
- Prep your onions, carrots, & celery, then add them along with the oil to a large pot over medium-high heat. Cover with the lid slightly ajar, and cook for 8-10 minutes, stirring occasionally.
- Add the mushrooms and garlic to the pot. Cook for a few more minutes, with the lid off, stirring occasionally.
INSTANT POT CREAMY TORTELLINI, SPINACH AND CHICKEN SOUP ...
From 365daysofcrockpot.com
4.8/5 (64)Total Time 30 minsCategory SoupCalories 256 per serving
- Turn the Instant Pot on to the saute function, on the highest setting. Heat the oil in the bottom of the pot. Add in the diced onion and stir for a couple of minutes. Add in the garlic and stir until the onions are translucent, another couple of minutes.
- Add in the basil, tomato paste, chicken broth, tomatoes, chicken, salt and pepper. Give a quick stir. Cover the Instant Pot and secure the lid. Make sure valve is set to “sealing.” Press the manual pressure cook button and set the timer to 15 minutes (high pressure). Once the timer beeps let out the pressure by gently moving the valve to “venting.”
- Spoon the chicken out and place it on a cutting board. Cut the chicken into bite size pieces and then add it back into the pot. Stir in the tortellini, spinach, Parmesan cheese, and half and half. Turn the IP to saute to heat up the tortellini quickly. Once the tortellini is warmed through ladle the soup into bowls and serve.
CREAMY CHICKEN TORTELLINI SOUP - BAREFOOT IN THE PINES
From barefootinthepines.com
5/5 (2)Total Time 1 hr 30 minsCategory Lunch/DinnerCalories 726 per serving
- Heat 3 tablespoons of olive oil in a large dutch oven or soup pot over medium-medium low heat.
- Add your chicken breasts and brown both sides--about 7-8 minutes each side. You'll know the chicken is ready to flip when the chicken releases easily from the bottom of the pot.
- Cover the pot, set the burner to medium low, and let the chicken finish cooking. The chicken is done when the internal temp reaches 160 degrees on a meat thermometer, about 30-45 minutes.
CREAMY TOMATO TORTELLINI SOUP RECIPE - DINNER, THEN DESSERT
From dinnerthendessert.com
5/5 (2)Total Time 30 minsCategory SoupCalories 199 per serving
- Melt the butter in a pan over medium heat, add the onion and cook until tender, about 5-7 minutes.
- Add the broth, tomatoes, tomato paste and tortellini, bring to a boil, reduce the heat and simmer until the tortellini is tender, about 10 minutes.
CREAMY CHICKEN AND TORTELLINI SOUP - NICKY'S KITCHEN SANCTUARY
From kitchensanctuary.com
5/5 (2)Total Time 50 minsCategory LunchCalories 425 per serving
- Add the carrots, potatoes, celery, salt, pepper, thyme and stock to a large saucepan. Bring to the boil and allow to simmer for 15 minutes and then turn off the heat.
- Take another large saucepan and add in the butter and onions. Heat on medium and cook the onion for about 5-6 minutes until soft. Add in the flour and mix it into the onions and butter using a balloon whisk. It should form into a creamy paste (or roux). Allow the roux to cook for a minute whilst stirring with your whisk, then add in a ladle of the stock from the chicken broth (try to get mostly stock - not the veggies). Stir the broth into the mixture using your whisk. Repeat this until you have ladled out most of the stock from the veggie pan (leaving the veggies behind). Then pour in the milk. Heat through whilst stirring with the whisk. The sauce should thicken slightly as it's heating.
- Once the sauce is almost at boiling (don't let it boil) add in the veggies and the shredded cooked chicken. Bring back to almost boiling and add in half the lemon juice. Give it a stir and taste. Add the rest of the lemon juice if needed.
- Add the fresh tortellini and heat through for 2-5 minutes (depending on the size of the tortellini) until hot inside.
CHICKEN TORTELLINI SOUP RECIPE (VIDEO) - A SPICY PERSPECTIVE
From aspicyperspective.com
4.9/5 (230)Calories 356 per servingCategory Soup
- Place a large sauce pot over medium heat. Add the olive oil and chopped onions. Saute for 3 minutes to soften. Then add the chopped bell pepper, carrots, and garlic. Saute another 3 minutes.
- Add whole raw chicken breasts, chicken broth, dried thyme, crushed red pepper, 1 teaspoon salt, and 1/4 teaspoon ground black pepper to the pot. Bring to a simmer. Lower the heat a little and simmer 15 minutes, until the chicken in cooked through. Remove the chicken and place on a cutting board.
- Turn the heat back to medium. With the broth still simmering, stir in the DeLallo Three Cheese Tortellini. Stir well so it doesn't stick together. Then chop or shred the chicken and place back in the soup.
- Once the tortellini is cooked through, about 10-14 minutes, turn off the heat. Stir in 1/4 cup heavy cream, spinach, and parsley. Add a little more cream if desired. Taste, then salt and pepper as needed.
CREAMY CHICKEN TORTELLINI SOUP - MARIA'S MIXING BOWL
From mariasmixingbowl.com
Cuisine AmericanCategory DinnerServings 8Estimated Reading Time 3 mins
- In a large cooking pot, heat butter, carrots, celery, red onion, peas, garlic, seasoning, salt/pepper over medium-high, stirring frequently for 10 minutes until carrots soften.
- Stir in flour, broth, and tortellini. Raise heat and cook an additional 8 minutes at a gentle boil. Return heat to medium-high.
- Add spinach, heavy cream, and chicken. Cook and stir a final 8-10 minutes, then serve as desired. Soup will be thick (unless you added extra broth).
CREAMY CHICKEN TORTELLINI SOUP - 12 TOMATOES
From 12tomatoes.com
4/5 (9)Category SideServings 6Estimated Reading Time 3 mins
- Place a large pot or Dutch oven over medium heat. Add olive oil, onion, carrots, and celery and cook until soft, about 5 minutes. Add garlic and cook 1 minute more.
- Add chicken breasts, chicken broth, thyme, 1 teaspoon salt, 1/4 teaspoon black pepper and bring to a simmer.
CREAMY CHICKEN TORTELLINI SOUP - THE TOASTY KITCHEN
From thetoastykitchen.com
4.8/5 (5)Total Time 30 minsCategory Main Course, SoupCalories 540 per serving
- In a stock pot over medium heat, add 1 tablespoon butter. Add cubed chicken to pot. Brown on both sides, about 3 to 4 minutes. Remove from pan and set aside.
- Add 2 tablespoons butter, onions, carrots, and celery to pan. Cook for 3 to 4 minutes, or until onions begin to turn translucent and vegetables begin to soften. (vegetables will continue to cook throughout next step). Add garlic and cook for 1 more minute.
CREAMY CHICKEN TORTELLINI SOUP - GONNA WANT SECONDS
From gonnawantseconds.com
5/5 (4)Calories 549 per servingCategory Chicken Dinner, Main Course, Soup
- Heat 2 tablespoons of olive oil in a large pot. Brown chicken breasts on both sides and continue to cook until cooked through. When cool enough to handle, cut into 1/2 inch pieces; set aside.
- Add remaining 2 tablespoons oil and cook onion, garlic, carrots, red bell pepper, and mushrooms and cook until vegetables are soft. Sprinkle vegetables with flour and cook, stirring constantly, for 2-3 minutes.
CREAMY TORTELLINI SOUP WITH CHICKEN - TASTE AND SEE
From tasteandsee.com
5/5 (4)Total Time 45 minsCategory DinnerCalories 469 per serving
- Heat olive oil in a Dutch oven on the stovetop over medium-high heat. Add onion, carrots, celery, salt and pepper. Saute for 5 minutes, stirring occasionally.
- Stir in garlic, thyme, parsley, & bay leaves, and cook for 1 more minute. Add in the chicken stock and chicken breasts, place the lid on the pot, turn to high heat and bring to a boil. Once boiling, turn down to a simmer and crack the lid. (It will take about 10 minutes to come to a boil.)
- Cook for 15-20 minutes or until chicken reaches an internal temperature of 165 degrees. Remove the chicken and allow to cool on a plate.(*See note below).
- Whisk in the cream cheese. Then add the tortellini pasta, bring to a simmer, and cook to package instructions (my dried pasta took 14 minutes to cook).
CREAMY CHICKEN TORTELLINI SOUP - LAUGHING SPATULA
From laughingspatula.com
5/5 (2)Category Christmas Dinner, Easy Dinner, SoupCuisine Pasta, Soup, Stew, TortelliniCalories 426 per serving
- In a medium sized soup pot on medium heat, add olive oil, onion, carrots, celery, and garlic. Once onion is translucent, toss in flour and stir to coat.
- Add Italian seasoning and chicken broth. Stir to combine. Once simmering, add tortellini. Once tortellini float to top, reduce heat to low.
- Once soup is no longer bubbbling, add heavy whipping cream, chicken, and frozen peas. Let sit 5 minutes.
CREAMY CHICKEN TORTELLINI SOUP MADE 3 WAYS - KITCHEN DIVAS
From kitchendivas.com
Cuisine American, ItalianCategory SoupServings 6
- Add the chicken to a medium size bowl and drizzle in the olive oil and half of the salt and pepper. Adjust until coated.
- Heat a large soup pot over medium heat and add the oil and seasoned chicken to the pot. Cook the chicken for about 4 minutes on each side, or until cooked through. Remove the chicken from the pan and cool. Then shred the chicken into larger size pieces.
- Add the butter to the pot and cook the onion in it until it becomes soft and translucent. Add celery and carrots, if you are using them.
CREAMY CHICKEN TORTELLINI SOUP - CHELSEA'S MESSY APRON
From chelseasmessyapron.com
Ratings 8Calories 445 per servingCategory Dinner, Main Course, Soup
- VEGGIES: In a large pot over medium heat, melt 1 tablespoon of the butter and add 1 tablespoon olive oil. Add the diced onion, carrots, celery, and bell pepper and saute 7-9 minutes. Add garlic and saute 30 seconds more.
- TORTELLINI: In a separate pot, follow package directions to cook tortellini. Drain and set aside. (Don't forget to salt the pasta water when cooking the tortellini; I add in 1 teaspoon salt to every 4 cups of water.)
- SEASONINGS: To the pot with the veggies, add in the seasonings -- dried thyme, dried oregano, Italian seasoning, and cayenne pepper (if using). Season to taste with salt and pepper; I add 1 teaspoon salt and 1/2 teaspoon pepper, but add to personal preference. Stir seasonings for 30 seconds.
- THICKEN: Increase the heat to medium high. Push veggies to the sides of the pot and add the remaining 4 tablespoon butter to the center and stir until melted. Once melted, sprinkle in the flour. Briskly mix to incorporate the flour and then stir for 1 minute to cook off the raw flavor of the flour. Gradually whisk in 1 cup of chicken broth until it starts to thicken (~1 minute); then add the remaining chicken broth. Whisk until it thickens (~2-3 minutes) and then gradually add in the milk continuing to stir constantly. Slightly reduce the heat, cook stirring constantly, until mixture begins to gently boil and thicken (another ~2-5 minutes).
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