Best Zesty Chicken Tortellini Soup Recipes

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.

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 SOUP

Steps:

• Place chicken in a Dutch oven; add water. Bring to a boil; reduce heat. Simmer, covered, 10-15 minutes or until chicken juices run clear. Remove chicken; cut into 1/2-in. cubes and set aside., In a large skillet, heat oil over medium-high heat. Add onion, celery and garlic; cook and stir until tender., Add to cooking juices in Dutch oven. Stir in tomatoes, tomato sauce, salsa, zucchini, carrots, corn, chilies, cumin, chili powder and basil. Bring to a boil. Reduce heat; simmer, covered, 20-25 minutes or until vegetables are tender. Add chicken; heat through., If desired, serve with cheese and tortilla chips. Soup may be frozen for up to 3 months.

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

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.