Best Chicken And Tortellini Soup Recipes

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.

CHICKEN AND TORTELLINI FLORENTINE SOUP

Steps:

• 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 the tortellini are tender yet firm to the bite, about 9 minutes. Drain.
• Melt butter in a pot over medium heat. Add onion and garlic; cook and stir until onion is tender, about 5 minutes. Add paprika, cumin, marjoram, salt, and pepper. Reduce heat to low. Stir flour into the pot. Whisk in chicken stock slowly until fully blended.
• Bring soup to a boil, stirring frequently until thickened. Add tortellini, chicken, spinach, and heavy cream; stir until heated through, about 5 minutes. Stir in Parmesan cheese until melted, 1 to 2 minutes.

CREAMY CHICKEN, SPINACH AND TORTELLINI SOUP

Steps:

• In a soup pot, heat oil over medium high heat. Add onion and carrot and saute until onion is translucent. Add garlic, bay leaf, herbs, chili flakes, cinnamon, nutmeg, salt and pepper. Saute 1 minute more.
• Add chicken stock (or broth, or water and bullion) and and extra bullion if using. Simmer for 10 minutes. Add uncooked tortellini and simmer according to package directions in the soup.
• Add cream of chicken soup, chicken (I use leftover roast tenderloins that had been marinated in buttermilk, garlic, thyme, dijon mustard and salt), and spinach and simmer until heated through. Add milk and simmer just until heated. Serve and enjoy!

MUSHROOM, LEEK, CHICKEN SAUSAGE AND TORTELLINI SOUP

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.

CHICKEN MEATBALL AND TORTELLINI SOUP - TYLER FLORENCE

Steps:

• Preheat the oven to 375 degrees F. Prepare meatballs by combining loose ground chicken meat (discard casings, if using sausages), bread crumbs, milk, egg, parsley, and the 1/4 cup Parmigiano-Reggiano in a large mixing bowl. Season with salt and pepper, then mix until fully combined. Using a small ice cream scoop, make balls and set on a roasting tray. Drizzle lightly with oil and sprinkle with 2 tablespoons Parmigiano-Reggiano. Roast in the preheated oven for 15 to 20 minutes, until golden brown and caramelized.
• While the meatballs are roasting, prepare the soup. Set a large stockpot over medium heat. Add a 2-count of oil (about 2 tablespoons), the garlic, and thyme. Gently saute until fragrant, about 2 minutes. Add carrot, onion, and celery. Season with salt and cook for 5 to 7 minutes. Pour in chicken broth and add peppercorns, the 2 tablespoons parsley, and bay leaf. Bring to a boil and then reduce heat and simmer for 25 minutes.
• Once meatballs are cooked, scrape them into the pot of chicken soup and add tortellini. Bring to a boil and cook for 2 to 3 minutes to allow the flavors to come together. Remove peppercorns and bay leaf. Season with salt and peppers and serve in shallow bowls. Sprinkle with parsley and grated Parmigiano-Reggiano. Garnish each bowl with a parsley sprig and serve with some torn pieces of crusty bread.

CHICKEN AND KALE TORTELLINI SOUP

Steps:

• Place first 5 ingredients in a 5- or 6-qt. slow cooker. Cook, covered, on low 2-3 hours, until chicken is no longer pink., Stir in tortellini, beans, artichoke hearts and kale. Cook, covered, on low about 30 minutes, until tortellini and kale are tender, stirring halfway through cook time. Serve immediately. If desired, top with cheese.

CHICKEN TORTELLINI SOUP WITH MUSHROOMS AND SPINACH

Steps:

• In a large pot, heat the butter until melted.
• Add the carrots, celery, onions, and garlic. Saute until tender, about 8 minutes.
• Add the mushrooms, fresh thyme, and Mrs Dash. Saute another 5-8 minutes.
• Add the broth and heat to almost boiling.
• Add the tortellini and chicken and simmer until the tortellini are cooked through (about 10 minutes).
• Add the spinach leaves and simmer for 5 minutes until the spinach is wilted.
• Serve hot, topped with parmesan cheese.

CREAMY CHICKEN AND KALE TORTELLINI SOUP

Steps:

• In a stockpot over medium heat, sauté onion, celery, and carrot until onion is translucent. Add flour and cook 2 minutes, stirring. Add chicken stock, reserving 2 cups for later. Add cooked chicken, tortellini, garlic powder and salt. Bring to a boil, reduce heat and simmer for 10 to 15 mins or until tortellini is cooked and vegetables are tender. Add kale. Cook until kale has wilted. If needed, add reserved chicken broth to thin to desired consistency of soup. Turn heat down and add half n half. DO NOT BOIL. Heat until desired serving temperature. Add pepper, to taste.

BROCCOLI AND CHICKEN TORTELLINI SOUP

Steps:

• In a large pot combine reserved chicken broth, canned chicken broth and garlic.
• Add carrots and onions to pot and cook until tender.
• Add chicken and cream of chicken soups;stir well.
• Stir in broccoli,tortellini, and pepper.
• Simmer 15 min, or until broccoli is light colored and tortellini is tender.

EASY AND QUICK CHICKEN TORTELLINI SOUP

Steps:

• Melt butter in a 5-quart pot over medium heat; cook and stir onion and garlic in melted butter until onion is translucent, about 5 minutes. Stir chicken broth and Alfredo sauce into onion mixture; cook until heated through, about 5 minutes. Stir in sour cream and cooked chicken; simmer for 15 minutes.
• Mix cheese tortellini and spinach into chicken mixture, cover pot, and simmer for 20 minutes. Season with salt and pepper.
• Divide soup into bowls and sprinkle with Parmesan cheese.

CHICKEN AND BROCCOLI TORTELLINI SOUP

Steps:

• In 2-quart saucepan, heat oil over medium-high heat. Add onion; cook about 2 minutes, stirring frequently, until crisp-tender.
• Stir in broth, water, Italian seasoning, frozen broccoli in cheese sauce and tortellini. Heat to boiling, stirring occasionally and breaking up broccoli.
• Stir in chicken. Cook about 4 minutes, stirring occasionally, until tortellini are tender. Stir in tomato. Top each serving with 1 tablespoon cheese.

SLOW COOKER CREAMY TORTELLINI, SPINACH AND CHICKEN SOUP RECIPE

Steps:

• How to make it: onions, flour, basil, garlic, tomato paste and drizzle with olive oil. Microwave for 5 minutes, stirring every 90 seconds or so. (The mixture will be pasty and look weird but don't worry it will all be okay in the end). Add the mixture to the slow cooker. 2. Add broth, tomatoes, chicken, salt and pepper to the slow cooker. Stir. Cover and cook on LOW for 4-6 hours or on HIGH for 3-4 hours (or until chicken is very tender). 3. Remove the lid and add in tortellini and spinach, Parmesan cheese and warmed cream (cream should be warmed because it may cause curdling if added in cold). 4. Use a fork to remove the chicken out of the slow cooker. On a cutting board, shred or cut the chicken into bite-size pieces. Add the chicken back into the slow cooker. Put the lid back on and cook on HIGH for about 10 more minutes, or until the tortellini are cooked through. Ladle into serving bowls and enjoy!

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

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.

CHICKEN AND CHEESE-TORTELLINI SOUP

Steps:

• Cut chicken into 1-inch pieces. Heat chicken, carrot, onions, parsnip, broth and marjoram to boiling in 2-quart saucepan; reduce heat.
• Cover and simmer about 15 minutes, stirring occasionally, until chicken is no longer pink in center and vegetables are almost tender.
• Stir in tortellini. Heat to boiling; reduce heat. Simmer uncovered about 5 minutes, stirring occasionally, until tortellini are tender. Sprinkle with cheese.

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.

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.

CHICKEN TORTELLINI SOUP WITH ZUCCHINI AND TOMATOES

Steps:

• Prepare Fast Chicken Soup Base. Bring to a simmer.
• Add these, then simmer until tender, 10-20 minutes: 1 9-ounce package refrigerated small cheese tortellini; 1 14.5-ounce can diced tomatoes; 2 medium zucchini, diced; 1 tsp. dried basil.
• Before removing from heat, stir in: 1/2 cup chopped fresh parsley.
• Final touch: Add salt and pepper, to taste.

CREAMY CHICKEN AND CHEESE TORTELLINI SOUP - RECIPES | GO BOLD WITH BUTTER

Steps:

• Add 3 tablespoons of butter, chicken, onion, carrots and celery to a large pot over medium-high heat. Cover and cook for about 10 minutes. Mix in garlic, salt, pepper, sage, thyme and nutmeg. Cook for 1 minute.Make a roux to thicken the soup by adding the remaining 3 tablespoons of butter to the pot with the chicken and vegetables and mix until melted. Sprinkle with flour and mix again. Cook for 1 minute.While mixing, slowly pour in chicken broth then milk. Simmer over medium heat for about 10 to 15 minutes until thickened.While the soup simmers, bring a large pot of water to a boil, then add the tortellini and cook according to package directions. Drain and set aside.Add cheddar cheese to soup and mix until combined. Then mix in corn and cooked tortellini. If you anticipate leftovers, keep the tortellini separate from the soup until you're ready to serve, then add one serving of tortellini to each individual bowl and ladle the soup over the tortellini. Store the leftover tortellini and soup separate in the fridge.Serve soup with buttered crusty bread.

CHICKEN NOODLE SOUP (CHICKEN MEATBALLS AND CHEESE TORTELLINI)

Steps:

• For the soup: Set a large stock pot over medium heat. Add olive oil, half the garlic, carrot, onion, celery, bay leaf, and thyme and gently saute until fragrant, about 5 to 7 minutes. Pour in chicken broth, add parsley stems, black peppercorns and salt, to taste. Bring to a boil then reduce heat to simmer while you work on meatballs and tortellini. For the meatballs: Caramelize the diced onion in a saute pan with a little olive oil over medium heat. Add the sausage, egg, onion, thyme, parsley, and cheese to the bowl of a food processor and pulse until they all come together. Season with salt and pepper. Heat a skillet with a few tablespoons of olive oil until just smoking. Use a small ice cream scoop to drop meatballs onto skillet. Cook, turning, until golden brown. Drop tortellini straight from freezer into soup. Cook until they float. Once meatballs are browned, add to pot of chicken broth. Bring to a simmer and cook for 2 or 3 minutes. Give soup a final seasoning and serve in shallow bowls with a small shower of Parmesan, olive oil, and parsley.

CHICKEN AND TORTELLINI SOUP

Steps:

• Boil Chicken until done remove bones cut into chunks.
• Add Broth to Chicken& broth from cooked chicken.
• Slice carrots,celery,onion& garlic add to broth& cook till done.
• Add peas& tortellini's cook until tortellini's are done.
• Salt& Pepper to taste.