Zesty Chicken Tortellini Soup Food

CHICKEN, SPINACH, AND TORTELLINI SOUP

Steps:

• Melt butter over medium-high heat in a soup pot. Add onion and 1/2 teaspoon salt; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add garlic; cook until fragrant, about 1 minute. Stir in spinach. Cook until thawed and tender, 10 to 12 minutes.
• Pour chicken stock, cooked chicken, tomatoes, water, bay leaves, oregano, parsley, red pepper flakes, salt, and pepper into the pot with the spinach. Bring to a boil; reduce heat and let simmer until reduced, about 40 minutes.
• While soup is simmering, fill a large pot with lightly salted water and bring to a rolling boil; stir in tortellini and return to a boil. Cook uncovered, stirring occasionally, until tortellini float to the top and filling is hot, about 10 minutes. Drain.
• Stir cooked tortellini into soup. Serve.

CREAMY CHICKEN TORTELLINI SOUP

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.

ZESTY CHICKEN TORTELLINI SOUP

Steps:

• In a Dutch oven, bring chicken broth and beef broth to a boil; reduce heat. Add chicken and poach, uncovered, for 25-30 minutes or until a thermometer reads 170°. Remove chicken; cool slightly., Add the carrots, celery, onion, soup mix, parsley and seasonings to broth. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until vegetables are tender., Cool soup. Meanwhile, chop chicken. Add tortellini and chicken to soup. Transfer to freezer containers; freeze for up to 3 months., To use frozen soup: Thaw in the refrigerator overnight. Place in a saucepan; bring to a boil. Reduce heat; cook, uncovered, for 5-10 minutes or until heated through and tortellini are tender.

ZESTY CHICKEN TORTELLINI SOUP - RECIPE

Steps:

• Heat a large pot to medium heat and add the olive oil. Add the peppers, onion and celery and cook them down about 5 minutes to soften them up.
• Add the garlic and chicken and cook another 5 minutes, stirring, until the chicken is cooked mostly through.
• Add the beans, fire roasted tomatoes, chicken broth and seasonings. Bring the mixture to a quick boil, then reduce the heat and simmer at least 20 minutes to let the flavors develop.
• While the tortellini soup is simmering, bring a small pot of water to a boil and boil the tortellini until they float, about 3-4 minutes or so. Drain.
• Add the tortellini noodles to the soup pot and stir in the spinach.
• Remove from heat and swirl in the heavy cream or crema, if using.
• Serve into bowls with your extra toppings.

CHICKEN SOUP WITH TORTELLINI AND PESTO

Steps:

• In a large Dutch oven or heavy saucepan, bring water and broth to a boil.
• Add sliced green onion and tortellini. Cook until tortellini is tender, about 10 minutes.
• During the last 2 minutes of cooking, add chicken. Season soup with salt and pepper.
• Ladle into bowls, then swirl in a dollop of pesto (about 1 teaspoon). Top generously with freshly grated Parmesan cheese.
• Tip: For extra kick, substitute 1-2 cups spicy chicken sausage, crumbled and cooked. Or make it vegetarian with 1-2 cups fresh mozzarella balls (known as bocconcini) and 4 cups vegetable broth.

CREAMY TOMATO BASIL TORTELLINI SOUP

Steps:

• Heat olive oil in a large Dutch oven or stockpot over medium-high heat. Once hot, add the ground chicken and cook for 6-8 minutes, breaking up the lumps with a wooden spoon/spatula as you go. Once cooked through, transfer to a clean bowl and set aside.
• In the same pot, melt the unsalted butter over medium-high heat. Once frothing and foamy, add the onion and carrots. Sauté for 4-5 minutes until softened. Add the garlic and red chilies, sauté for another minute or two until fragrant.
• Pour in the white wine and deglaze the pot, making sure to scrape up any brown crispy bits at the bottom of the pot.
• Add the canned chopped tomatoes, chili beans, olives, low sodium chicken broth, cooking cream, and all of the seasonings and spices. Stir to combine and bring to a slow boil. Simmer for 8-10 minutes, stirring occasionally.
• Mix in the cheese until fully melted. Then add the basil and mint leaves, tortellini, and cooked ground chicken back into the pot. Cook, stirring occasionally, for another 5-7 minutes, or until the tortellini is nice and tender. Then switch off the heat.
• Transfer to serving bowls and garnish with chopped basil leaves and freshly grated Parmigiano Reggiano cheese. Serve immediately! (Or cool quickly and refrigerate in airtight sealed containers for 3-4 days. See notes.)

SPICY TORTELLINI

Steps:

• In a small saucepan, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels. In the drippings, saute the celery, onion and garlic until tender., Combine cornstarch and broth until smooth; stir into celery mixture. Add the V8 juice, chili powder, sugar and pepper. Bring to a boil; cook for 1-2 minutes or until slightly thickened. , Add tortellini. Reduce heat; cover and simmer for 15-20 minutes or until tortellini is tender. Sprinkle with bacon. Garnish with Asiago cheese if desired.

SPICY TORTELLINI SOUP

Steps:

• In medium saucepan, bring chicken broth to a boil over high heat.
• Add tortellini, reduce heat to medium-low and simmer about 5 minutes. Gently stir in diced tomatoes, simmer 3 minutes until tortellini is tender, stir in sundried tomatoes, shallots.
• Stir in basil, cayenne pepper, oregano and black pepper and simmer another 2 minutes.
• Stir in spanach 1 cup at a time just until wilted.
• Ladle into shallow bowls, sprinkle with cheese and additional cayenne pepper to taste.

ZESTY CHICKEN TORTELLINI SOUP

Steps:

• In a dutch oven, bring chicken broth and beef broth to a boil, then reduce heat
• Add chicken and poach, uncovered, for 25-30 minutes
• Remove chicken and let cool slightly then shred
• Add the carrots, celery, onion, soup mix, and seasonings to the broth and bring to a boil
• Reduce heat, cover, and simmer for 10-15 minutes or until vegetables are tender
• Add tortellini and chicken to soup
• Cook for about 5-10 minutes, until the tortellini is cooked through