Best Chicken And Mushroom Tortellini Recipes

MUSHROOM, LEEK, CHICKEN SAUSAGE AND TORTELLINI SOUP

Mushroom, Leek, Chicken Sausage and Tortellini Soup image

Enjoy this hearty soup made with plenty of great ingredients and lots of taste!

Provided by Jane Lightle

Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes

Time 1h

Yield 6

Number Of Ingredients 10

Ingredients

1 tablespoon olive oil
5 large mushrooms, chopped
2 large leeks, cleaned, and cut into 1/4 inch thick rounds
6 cups chicken broth
4 chicken sausages, sliced in 1/3-inch rounds
1 (9 ounce) package cheese tortellini
3 cloves garlic, minced
3 tablespoons hot pepper sauce (e.g. Tabasco™), or to taste
salt and pepper to taste
5 sprigs chopped fresh cilantro, for garnish

Steps:

Place the olive oil in a skillet, and heat over medium-high heat. Stir in the mushrooms and leeks; cook and stir until they soften, about 5 minutes. Set aside until needed.
Meanwhile, pour the chicken broth into a large pan, and bring to a boil over medium-high heat. Add the sausage, tortellini, garlic, and hot sauce. Reduce heat to medium, and stir in the mushrooms and leeks. Cover, and simmer soup mixture for 30 minutes. Serve garnished with cilantro.

Nutrition Facts : Calories 313 calories, Carbohydrate 30.8 g, Cholesterol 65.8 mg, Fat 13 g, Fiber 2.3 g, Protein 18.2 g, SaturatedFat 4.2 g, Sodium 890 mg, Sugar 4.7 g

CHICKEN AND MUSHROOM TORTELLINI

Chicken and Mushroom Tortellini image

Simply the smartest way to cook Tortellini, in the sauce! This is my 12 year old son's all time favourite recipe. It comes from Sandi Richard's Life's on Fire cookbook. As she assures, it might look watered down while you are cooking it, but it ends up just perfect when it is done. Creamy and delish!

Provided by Crazy about Bunnies

Categories One Dish Meal

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 11

Ingredients

1 teaspoon canola oil
3 boneless skinless chicken breasts
1 teaspoon garlic powder
1 teaspoon red crushed red pepper flakes
1/2 onion, finely chopped
1 stalk celery, finely chopped
1 (10 ounce) can sliced mushrooms
1 (10 ounce) can mushroom soup
1 (10 ounce) can chicken broth
1 1/2 cups 1% low-fat milk, added to reserved mushroom liquid
4 cups cheese tortellini, uncooked

Steps:

Cut chicken, onion and celery into bite-sized pieces, season with spices and put in large stove-top pot. Cook in oil until chicken is no longer pink.
Drain mushroom liquid into a two cup measuring cup and add aproximately 11/2 cup milk to make 2 cups total - set aside.
Add drained mushrooms, mushroom soup, chicken broth and reserved mushroom/milk mixture to pot. Stir constantly over medium high heat until mixture just boils.
Add tortellini to pot, reduce heat to simmer. Stir often for 15 minutes.

Nutrition Facts : Calories 210.6, Fat 5.2, SaturatedFat 1.4, Cholesterol 55.9, Sodium 636.5, Carbohydrate 12.7, Fiber 1.4, Sugar 7.3, Protein 28.2

CREAMY ASIAGO CHICKEN AND MUSHROOM TORTELLINI SOUP RECIPE - (4.5/5)

Creamy Asiago Chicken and Mushroom Tortellini Soup Recipe - (4.5/5) image

Provided by margiekyle

Number Of Ingredients 15

Ingredients

2 tablespoons oil or butter
8 ounces mushrooms, sliced
1 small onion, diced
2 cloves garlic, chopped
1 teaspoon thyme, chopped
1/4 cup flour
1/2 cup white wine (or broth)
4 cups chicken broth
8 ounces cheese tortellini
1/2 pound chicken breasts (or thighs)
1/2 cup cream
1 tablespoon grainy mustard
1 tablespoon dijon mustard
1/2 cup asiago cheese (or parmesan), grated
salt and pepper to taste

Steps:

1.Heat the oil in a large sauce pan over medium-hight heat, add the mushrooms and onions and cook until the mushrooms have released their liquid and it has evaporated, about 10-15 minutes. 2.Mix in the garlic and thyme and cook, until fragrant, about 30 seconds. 3.Add the wine and deglaze the pan. 4.Add the broth, tortellini and chicken, bring to a boil, reduce the heat and simmer until the tortellini is tender and the chicken is cooked, about 10 minutes. 5.Remove the chicken, dice or shred it and mix it back into the soup. 6.Add the cream and asiago, let the cheese melt, season with salt and pepper to taste and remove from heat. Option: Cook the chicken in the pan over medium-high heat (before cooking the mushrooms) until golden brown on both sides and set aside to add more chicken flavour. Option: Cook the mushrooms even longer until they start to caramelize for more mushroom-y flavour goodness! Option: Roast the mushrooms instead of cooking them in the sauce pan for even more mushroom flavour. Option: Add 1 tablespoon grainy mustard.