One Pot Lemon Chicken Tortellini Soup Recipe 445 Food

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LEMON CHICKEN TORTELLINI



Lemon Chicken Tortellini image

This recipe freezes really well so I toss extra helpings in the freezer for those hectic days that need fast meals.-Lorraine Caland, Thunder Bay, Ontario

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 6 servings.

Number Of Ingredients 13

1 package (19 ounces) frozen cheese tortellini
1 pound boneless skinless chicken breasts, cut into 1-in. pieces
2 tablespoons butter
1/2 small sweet red pepper, julienned
2 garlic cloves, minced
3 cups reduced-sodium chicken broth, divided
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
2 teaspoons grated lemon zest
1/2 teaspoon hot pepper sauce, optional
1 package (6 ounces) fresh baby spinach
6 tablespoons shredded Parmesan cheese

Steps:

  • Cook tortellini according to package directions. Meanwhile, in a large skillet, saute chicken in butter until no longer pink. Remove and keep warm. In the same pan, cook red pepper until crisp-tender. Add garlic; cook 1 minute longer. Add 2 cups broth; bring to a boil., Combine the flour, salt, pepper and remaining broth until smooth; gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the chicken, lemon zest and pepper sauce if desired. Add spinach; cook just until wilted. Drain pasta; toss with sauce. Sprinkle with cheese.

Nutrition Facts : Calories 358 calories, Fat 13g fat (6g saturated fat), Cholesterol 69mg cholesterol, Sodium 883mg sodium, Carbohydrate 32g carbohydrate (2g sugars, Fiber 2g fiber), Protein 29g protein.

SLOW COOKER CHICKEN TORTELLINI TOMATO SOUP



Slow Cooker Chicken Tortellini Tomato Soup image

This satisfying soup is an excellent one-pot dinner to come home to after a long day. It takes only 10 minutes to throw it together in the morning and 10 minutes to finish it in the evening. If you plan to be away for eight hours or more, set the cook time for four hours, then set the slow cooker to auto-switch to warm for the remaining time. (This prevents overcooking.) If you'll be home when the soup is done and can remove it from the heat, it's best to cook the chicken for five to six hours. Add only the tortellini you will eat right away. Leftover tortellini will get mushy.

Provided by Sarah DiGregorio

Categories     dinner, easy, weekday, soups and stews, main course

Time 6h20m

Yield 4 to 6 servings

Number Of Ingredients 16

2 1/2 cups chicken stock
1/4 cup dry white wine
2 tablespoons tomato paste
1 (28-ounce) can crushed tomatoes, preferably fire-roasted
1 tablespoon balsamic vinegar, preferably aged
6 garlic cloves, finely chopped
2 tablespoons chopped fresh oregano (from about 3 to 4 sprigs) or 1 1/2 teaspoons dried oregano
2 teaspoons onion powder
1/2 teaspoon red-pepper flakes
1/2 teaspoon kosher salt, plus more as needed
1 3/4 to 2 pounds boneless, skinless chicken thighs
5 ounces baby spinach
1 (8- to 10-ounce) package refrigerated cheese tortellini
1 cup grated Parmesan, for serving
Torn or sliced fresh basil, for serving
Black pepper, for serving

Steps:

  • In a 6- to 8-quart slow cooker, whisk together the stock, wine and tomato paste until the paste dissolves. Stir in the tomatoes, vinegar, garlic, oregano, onion powder, red-pepper flakes and salt. (If you are using unsalted stock, add an additional 1/2 teaspoon salt.) Add the chicken and stir to combine. Cook on low until the chicken is very tender and the flavors are blended, 5 to 6 hours.
  • Increase the heat to high for 10 minutes. Coarsely shred the chicken with two forks, pressing pieces of chicken against the side of the slow cooker to break the thighs apart. Stir in the spinach so that it wilts into the soup.
  • Stir in the tortellini, cover the slow cooker, and cook until the tortellini are al dente and warmed through, about 3 minutes. Taste the soup and add salt if it tastes flat. Ladle the soup into bowls and serve with Parmesan, basil and black pepper.

ONE POT LEMON CHICKEN TORTELLINI SOUP RECIPE - (4.4/5)



One Pot Lemon Chicken Tortellini Soup Recipe - (4.4/5) image

Provided by PineyCook

Number Of Ingredients 23

12 oz. boneless, skinless chicken thighs*
1 tablespoon olive oil
2 tablespoons butter (may sub olive oil or combo)
1 small onion, chopped
8 oz. sliced mushrooms
1 cup carrots, sliced
4 garlic cloves, minced
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1 teaspoon dried parsley
2 teaspoons chicken bouillon
Dash - 1/4 teaspoon red pepper flakes
2 bay leaves
1 teaspoon salt
1/4 teaspoon pepper
9 cups chicken stock**
1 15.25 oz. can sweet corn, rinsed and drained
12 oz. fresh cheese tortellini - UNCOOKED***
4 cups fresh spinach, loosely packed
2 tablespoons lemon juice plus more to taste
freshly grated Parmesan cheese (optional garnish)
lemon zest (optional)

Steps:

  • 1.Heat 1 tablespoon olive oil in a large Dutch oven/soup pot oven over medium high heat. 2.Add chicken and sear on each side, about 2 minutes per side. Remove chicken. 3.Add 2 tablespoons butter/oil to the now empty pot and heat over medium high heat. Add onions and mushrooms and cook, stirring occasionally for 6 minutes. Add carrots and cook until tender - about 4 minutes. Add the garlic and thyme and cook 30 seconds. 4.Add remaining spices, corn, chicken stock and chicken back to the pan. 5.Bring to a boil; cover and reduce to a gentle simmer. Simmer 10 minutes, remove chicken and let rest 2 minutes then shred. 6.Meanwhile, bring soup back to a boil. Add tortellini and boil 1-2 minutes or until tender. 7.Remove from heat and stir in spinach, lemon juice and chicken. 8.Taste and add additional lemon, salt, pepper to taste. Remove bay leaves. 9.Garnish with freshly grated Parmesan cheese and lemon zest (optional)

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