Leftover Chicken Tortellini Soup Food

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.

WARM CHICKEN TORTELLINI AU GRATIN

Steps:

• Preheat oven to 350°. Drain artichoke hearts, reserving 1/4 cup of juices. Coarsely chop; combine with chicken, tortellini, mayonnaise, 1 cup cheese and reserved artichoke liquid. Place artichoke mixture in a greased 13x9-in. baking dish; sprinkle with remaining cheese. Bake until bubbly and starting to brown, about 30 minutes. If desired, garnish with basil.

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.

LEFTOVER CHICKEN TORTILLA SOUP

Steps:

• Heat olive oil in a soup pan on medium high. Add tomatoes, onion, jalapeños and garlic. Cook for 15 minutes or until tomatoes are nice and pulpy.
• Add chicken broth, cumin, salt and pepper and cook covered on medium low for 10 minutes.
• Add chicken and cook covered on medium low for an additional 5 minutes and serve.
• I always garnish this soup with fresh cilantro, a squeeze of lime juice, some diced avocado and some crunchy tortilla strips.

LEFTOVER CHICKEN TORTELLINI SOUP

Steps:

• 1. Heat oil in pot. when hot add your spices and let "fry" to release the flavors and to toast slightly. Cook in oil for 2 - 3 mins.
• 2. Dice leftover chicken add to pot and cook for about 5 mins
• 3. Add stock, bullion, water and tomatoes and bring to a boil. Reduce heat and simmer 30 mins. Bring back to boil
• 4. Once back to a boil add tortellini and cook for 7 -9 mins until done. I served with side salad and garlic bread :)
• 5. **** Quick tip: I cook my tortellini's separate for my soups and stews and just add the soup over them. That way if i have leftovers from the soup the pasta does not get mushy. I store it wet (not in water) in a plastic container and it is so much better the next day like this :) I do this with all my dishes that have pasta in them and the waste is so much less! If I don't think there will be leftovers I add the pasta to the soup.

LEFTOVER CHICKEN TORTILLA SOUP CASSEROLE

Steps:

• Preheat oven to 350.
• Pour leftover soup into a large casserole pan.
• Dump tortilla chips into the soup, mix well.
• Add salsa to soup & chips if the soup isn't very soupy; mix well.
• Slather sour cream over the top.
• Sprinkle on the olives.
• Sprinkle the cheese over the olives.
• Bake for 30-35 minutes, until cheese is bubbly and casserole is heated through.
• OTHER OPTIONS: add some chopped green chilis, cumin, red peppers.
• NOTE: My chicken tortilla soup has corn kernels in it -- if your recipe doesn't, try adding some; it really makes a difference.

CHICKEN AND TORTELLINI SOUP

Steps:

• Cook tortellini in a pan of boiling water for 10 to 15 minutes.
• Remove from heat.
• Meanwhile, using a second large soup pan, heat olive oil and garlic.
• Add chopped onions and cook until almost soft.
• Add chicken pieces.
• Sprinkle with tarragon and basil and cook through (about 7 minutes).
• Add 2 cans low fat/low sodium chicken broth and 4 cans water.
• Heat to boiling.
• Add 1 cup chopped red pepper.
• (Make sure pieces are small) Using slotted spoon, remove tortellini from pan of water and add to soup.
• Cook for another 15 to 20 minutes to blend flavors.
• Sprinkle about 1 tablespoon fresh shredded parmesan cheese on each bowl of soup.
• This is great with fresh Italian or French bread and butter.