Best Jeffs Chicken Tortellini Soup Recipes

CREAMY CHICKEN TORTELLINI SOUP

Creamy Chicken Tortellini Soup image

Yum on a cold day. Quick for you busy moms! Serve with garlic breadsticks.

Provided by Christina Egan

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

Time 40m

Yield 4

Number Of Ingredients 8

Ingredients

½ pound chicken breast, cut into bite-sized pieces
1 (14.5 ounce) can chicken broth
1 (9 ounce) package refrigerated cheese tortellini
2 (10.5 ounce) cans cream of chicken soup
2 cups half-and-half
1 (10 ounce) package frozen chopped spinach, thawed and drained
½ teaspoon thyme
¼ teaspoon ground black pepper

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.

Nutrition Facts : Calories 528.8 calories, Carbohydrate 39.9 g, Cholesterol 113.5 mg, Fat 29 g, Fiber 4 g, Protein 28.4 g, SaturatedFat 13.7 g, Sodium 1644.6 mg, Sugar 3.3 g

CHICKEN TORTELLINI SOUP

Chicken Tortellini Soup image

This recipe puts a different spin on traditional chicken noodle soup. I like to use cheese tortellini instead of plain noodles for a pleasant and filling change of pace. This easy creation has become a family favorite that I can count on often. -Jean Atherly, Red Lodge, Montana

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 8 servings (about 2 quarts).

Number Of Ingredients 10

Ingredients

2 cans (14-1/2 ounces each) chicken broth
2 cups water
3/4 pound boneless skinless chicken breasts, cut into 1-inch cubes
1-1/2 cups frozen mixed vegetables
1 package (9 ounces) refrigerated cheese tortellini
2 celery ribs, thinly sliced
1 teaspoon dried basil
1/2 teaspoon garlic salt
1/2 teaspoon dried oregano
1/4 teaspoon pepper

Steps:

In a large saucepan, bring broth and water to a boil; add chicken. Reduce heat; cook for 10 minutes. , Add the remaining ingredients; cook 10-15 minutes longer or until chicken is no longer pink and vegetables are tender.

Nutrition Facts : Calories 170 calories, Fat 4g fat (2g saturated fat), Cholesterol 37mg cholesterol, Sodium 483mg sodium, Carbohydrate 20g carbohydrate (2g sugars, Fiber 3g fiber), Protein 14g protein. Diabetic Exchanges

JEFF'S CHICKEN TORTELLINI SOUP

Jeff's Chicken Tortellini Soup image

Great soup with chicken and tortellini on a cold day.

Provided by Jeff Wiles

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

Time 40m

Yield 10

Number Of Ingredients 11

Ingredients

3 cups chicken broth
1 tablespoon butter
1 tablespoon garlic powder
1 teaspoon dried thyme
1 teaspoon red pepper
2 (9 ounce) packages refrigerated cheese tortellini
2 pounds cooked chicken breast, cubed
1 (10 ounce) package frozen chopped spinach, thawed and drained
3 (10.75 ounce) cans condensed cream of chicken soup
3 cups half-and-half
1 cup chopped green onions

Steps:

Combine chicken broth, butter, garlic, thyme, and red pepper in a 6-quart soup pot. Bring to a boil. Add tortellini; cook until they float to the top, 3 to 5 minutes.
Stir cooked chicken, spinach, cream of chicken soup, half-and-half, and green onions into the pot with the tortellini. Reduce heat and let simmer until heated through, about 10 minutes more.

Nutrition Facts : Calories 468.5 calories, Carbohydrate 36.6 g, Cholesterol 113.2 mg, Fat 21.9 g, Fiber 2.6 g, Protein 32 g, SaturatedFat 10.3 g, Sodium 1247 mg, Sugar 2.9 g

QUICK CHICKEN TORTELLINI SOUP

Quick Chicken Tortellini Soup image

Provided by Jeff Mauro, host of Sandwich King

Categories appetizer

Time 1h5m

Yield 6 to 8 servings

Number Of Ingredients 14

Ingredients

1 tablespoon olive oil
2 chicken wings
3 bone-in, skin-on chicken breasts (about 2 1/2 pounds)
3 carrots, diced
3 stalks celery, diced
2 shallots, minced
Couple splashes dry sherry
24 cups (6 quarts) good-quality, low-sodium chicken stock
4 sprigs fresh thyme, chopped
1 bay leaf
Kosher salt and freshly ground black pepper
1 lemon, zested and juiced, plus lemon wedges, for garnish
2 cups cheese tortellini
Chopped fresh parsley, for garnish

Steps:

Heat a heavy-bottomed Dutch oven or soup pot to medium heat and add the oil. Put the chicken wings and breasts in skin-side down and cook without moving until golden brown, 6 to 8 minutes. Set aside the chicken.
Add the carrots, celery and shallots. Saute until the shallots are translucent, about 10 minutes, stirring all the while. Deglaze with the dry sherry and scrape up any bits off the bottom. Add the stock, fresh thyme and bay leaf, return the chicken to the pot and bring to a low simmer; simmer until the chicken is cooked through, about 20 minutes. Set aside the chicken to cool on a plate.
Meanwhile, bring a large pot of salted water to a boil.
Shred the chicken breasts and whatever can be salvaged from the wings and pour any reserved juices back into the soup pot. Add in the chicken and adjust the seasoning if necessary. Just before serving, add in the lemon zest and juice to taste.
Cook the tortellini in the salted water just until al dente.
Put some tortellini in each individual bowl, then ladle the soup over. Serve immediately to retain the al dente quality of the tortellini. Garnish with a wedge of lemon and fresh parsley.