Tomato Basil Chicken Tortellini Soup Food

SLOW COOKER CHICKEN TORTELLINI TOMATO SOUP

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.

TOMATO BASIL TORTELLINI SOUP

Steps:

• In a large skillet, heat oil over medium-high heat. Add onion and carrots; cook and stir until crisp-tender, 5-6 minutes. Add garlic; cook 1 minute longer. Transfer to a 6- or 7-qt. slow cooker. Add the tomatoes, broth, sugar, basil and bay leaf. Cook, covered, on low until vegetables are tender, 6-7 hours., Stir in tortellini. Cook, covered, on high 15 minutes. Reduce heat to low; stir in cream until heated through. Discard bay leaf. Serve with Parmesan cheese and basil. Freeze option: Before stirring in half-and-half, cool soup and freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add half-and-half as directed.

CREAMY TOMATO BASIL TORTELLINI SOUP

Steps:

• Coat soup pan with olive oil. Add onion and garlic and saute till soft.
• Add canned diced tomatoes, basil, tomato soup and two cans milk. Stir till blended.
• Add chicken broth and stir in tomato paste till blended.
• Simmer for 20 minutes
• Add light cream and parmesan cheese.
• Add tortellini and cook till tender (at least 15 minutes).

CHICKEN TOMATO BASIL SOUP

Steps:

• Combine meat, mushrooms, onion, garlic, oil, salt, pepper and wine in a pan and sautee until meat is just about done and veggies are soft.
• While the meat+ are cooking add the remainder of the ingredients to a crock pot or regular pot.
• When meat is done, add it to the pot.
• Cook on low on the stove for 2 hours or high in the crock pot for 4 hours.
• An hour before the soup is done, cook pasta.
• When ready to eat, add pasta to soup and garnish with shredded mozz. cheese.
• ENJOY!

TOMATO-BASIL TORTELLINI SOUP

Steps:

• Over medium heat cook garlic in oil until fragrant.
• Stir in broth and tomatoes; bring to a boil.
• Add tortellini, reduce heat and simmer for 10 minutes.
• Stir in basil, salt and pepper.
• Simmer for 3 minutes longer.

TOMATO BASIL CHICKEN TORTELLINI SOUP RECIPE

Steps:

• Heat a dutch oven or large soup pot over medium heat, add olive oil, yellow onion, and a pinch of salt.
• Cook until onions are translucent, about 4 minutes. If onions begin to brown, add a splash of chicken broth to cool the pot.
• Add in tomato paste and garlic, cook for 1 minute.
• Slice the rind off the end of the parmesan cheese wedge, save the rest for serving.
• Add the tomatoes to the pot and mash with a potato masher or spoon.
• Add broth, sugar, chicken, and parmesan cheese rind to the pot, reduce to low and simmer for about 15 minutes.
• Add refrigerated tortellini, oregano and basil, and simmer until tortellini have puffed up and just cooked through, about 5 minutes.
• Turn off heat. Stir in heavy cream, taste for seasoning and add salt and pepper.
• Serve with freshly grated parmesan cheese, more fresh basil, and crusty bread.

SUE'S SPICY TOMATO BASIL TORTELLINI

Steps:

• Cook pasta according to package directions; drain., Meanwhile, heat 1 Tbsp. oil in a Dutch oven over medium-high heat. Add chicken, 1 tsp. Italian seasoning, salt and pepper; saute until meat is no longer pink, about 5 minutes. Remove from pan. , In the same pan, add onion, habanero pepper, garlic and the remaining Italian seasoning and oil; reduce heat to medium. Cook and stir until onion is tender, about 5 minutes. Add tomatoes; cook and stir until slightly thickened, about 2 minutes. Stir in cream; bring to a boil. Add tortellini, chicken and cheese; heat through. Top with basil to serve.

ONE-POT TOMATO BASIL TORTELLINI SOUP

Steps:

• Heat 2 tablespoons olive oil in a large pot or Dutch oven over medium-high heat and add onion and carrot.
• Saute for 10 to 12 minutes, stirring frequently, until onions are translucent. Season generously with salt and pepper.
• Add minced garlic and cook for 1 to 2 minutes, or until fragrant, then add 1/3 cup basil, chicken stock, and canned tomatoes, and then add red pepper flakes.
• Stir everything together and bring to a boil, then reduce heat to low and simmer for 20 minutes, or until thickened. Taste and adjust seasoning, if necessary.
• Add tortellini to soup and continue to let simmer for another 15 to 20 minutes, or until pasta is al dente.
• Pour in heavy cream and parmesan cheese, if using, and stir together.
• Transfer to serving bowls and serve hot, garnished with more cheese and fresh basil.

TORTELLINI TOMATO SPINACH SOUP

Steps:

• In a soup pot, heat olive oil over medium high heat.
• Saute the onion and garlic, stirring often until onions are translucent, about 5 to 7 minutes.
• Add broth and tomatoes, turn heat up to high, and bring to a boil.
• Add the tortellini and cook according to package instructions.
• When tortellini is almost done, add spinach and taste, adjusting seasonings with salt and pepper.
• Serve immediately.
• Garnish each serving with a sprinkling of Parmesan.

CREAMY TOMATO, BASIL, & GARLIC CHEESE TORTELLINI SOUP

Steps:

• Sauté minced garlic in vegetable oil until slightly browned and fragrant.
• Combine garlic with tomato juice, chicken broth, and petite diced tomatoes in a sauce pan and bring to a boil. Let simmer for 15-20 minutes.
• Add cheese tortellini and basil leaves, then simmer for 5-10 minutes.
• Slowly add butter and heavy whipping cream, and stir continuously over low heat until heated through. DO NOT LET BOIL.
• Goes great with side salad and bread.