Easy And Quick Chicken Tortellini Soup Food

QUICK CHICKEN TORTELLINI SOUP

Steps:

• In a large pot, melt butter over medium heat. Add onions and cook for 3 to 5 minutes, until edges begin to turn translucent. Add garlic and cook for 30 seconds to one minute, until it just begins to turn golden.
• Add carrots, celery, and broth. Bring to a simmer and cook for 20 minutes.
• Add tortellini, oregano, and basil, and cook according to tortellini package instructions, until pasta is just al dente.
• Add shredded or chopped chicken to the pot along with the heavy cream. Add salt and pepper to taste.
• Cook until chicken is heated through. Serve and enjoy!

EASY AND QUICK CHICKEN TORTELLINI SOUP

Steps:

• Melt butter in a 5-quart pot over medium heat; cook and stir onion and garlic in melted butter until onion is translucent, about 5 minutes. Stir chicken broth and Alfredo sauce into onion mixture; cook until heated through, about 5 minutes. Stir in sour cream and cooked chicken; simmer for 15 minutes.
• Mix cheese tortellini and spinach into chicken mixture, cover pot, and simmer for 20 minutes. Season with salt and pepper.
• Divide soup into bowls and sprinkle with Parmesan cheese.

QUICK CHICKEN TORTELLINI SOUP

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

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.

CHICKEN TORTELLINI SOUP

Steps:

• In 3 qt saucepan, melt butter.
• Add carrots; saute 2-3 minutes
• Add chicken and cook 5 mins until chicken is done.
• Add celery and onions; cook 4-5 minutes
• Dissolve bouillon cubes in water; add to soup with remaining ingredients except tortellini.
• Simmer until all vegetables are tender.
• Salt and pepper; add tortellini.
• Heat through and serve.

EASY TORTELLINI SOUP

Steps:

• In a Dutch oven, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in broth and tomatoes. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes, stirring occasionally., Add tortellini; cook for 7-9 minutes or until tender. Stir in the spinach, vinegar and pepper. Cook and stir until heated through and spinach is wilted. Sprinkle with cheese.

QUICK TORTELLINI ROTISSERIE CHICKEN SOUP

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.