Creamy Chicken And Kale Tortellini Soup Recipes

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CREAMY CHICKEN AND KALE TORTELLINI SOUP

A hearty soup I made with chicken from a store-bought rotisserie chicken, frozen tortellini, and fresh kale.

Provided by Hootenanny

Categories     Chicken

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 13



Creamy Chicken and Kale Tortellini Soup image

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.

1 yellow onion, chopped
2 stalks celery, chopped
3 carrots, chopped
1 tablespoon olive oil
2 tablespoons flour
2 quarts chicken stock
2 cups cooked chicken, skin removed, roughly chopped
19 ounces frozen cheese tortellini
1/2 teaspoon garlic powder
1 teaspoon salt
1 bunch kale, tough stem removed and chopped
1/2 cup half-and-half
1 dash fresh ground pepper, to taste

CREAMY TORTELLINI SOUP

Provided by Ree Drummond : Food Network

Time 20m

Yield 4 servings

Number Of Ingredients 7



Creamy Tortellini Soup image

Steps:

  • Bring the broth to a gentle boil in a medium pot over medium-high heat.
  • Add the frozen vegetables to the pot and return to a gentle boil. Add the tortellini and cook until almost tender, 3 to 5 minutes. Add the heavy cream and cook for another 2 minutes. Taste and adjust the seasoning.
  • Ladle into bowls and top with the shaved Parmesan and croutons. Drizzle with olive oil.

8 cups low-sodium vegetable or chicken broth
One 1-pound bag frozen peas and carrots
10 ounces fresh cheese tortellini
1/2 cup heavy cream
Kosher salt and freshly ground black pepper
Shaved Parmesan and croutons, for topping
Olive oil, for drizzling

CHICKEN AND KALE TORTELLINI SOUP

With tender tortellini, artichokes, greens and lots of herbs, this soup is so flavorful. The fact that it's easy to make is just a chilly-night bonus. -Emily Hobbs, Springfield, Missouri

Provided by Taste of Home

Categories     Lunch

Time 2h45m

Yield 8 servings (3 quarts).

Number Of Ingredients 10



Chicken and Kale Tortellini Soup image

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.

Nutrition Facts : Calories 386 calories, Fat 12g fat (4g saturated fat), Cholesterol 66mg cholesterol, Sodium 1185mg sodium, Carbohydrate 43g carbohydrate (4g sugars, Fiber 4g fiber), Protein 24g protein.

1 pound boneless skinless chicken breasts, cut into 1-1/4-inch cubes
2 garlic cloves, minced
1-1/2 teaspoons Italian seasoning
1/4 teaspoon pepper
6 cups chicken broth
1 package (20 ounces) refrigerated cheese tortellini
1 can (15 ounces) cannellini beans, rinsed and drained
1 jar (7-1/2 ounces) marinated quartered artichoke hearts, drained and coarsely chopped
4 cups coarsely chopped fresh kale (about 2 ounces)
Shaved Parmesan cheese, optional

TORTELLINI SOUP WITH KALE

This is good. I was surprised how filling it was. Other greens (spinach, chard) would work as well. Try sprinkling a little parmesan cheese on top. From 1001 Low Fat Vegetarian.

Provided by dicentra

Categories     Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8



Tortellini Soup With Kale image

Steps:

  • Sauté leeks and garlic until tender.
  • Add stock and heat to boiling.
  • Stir in kale and mushrooms.
  • Reduce heat and simmer for 5 minutes.
  • Add tortellini.
  • Simmer until tender.
  • Season to taste with salt and pepper.

Nutrition Facts : Calories 67.4, Fat 3.8, SaturatedFat 0.5, Sodium 20.2, Carbohydrate 7.8, Fiber 1.3, Sugar 1.2, Protein 2.1

1 cup sliced leeks or 1 cup green onion
3 garlic cloves, minced
1 tablespoon olive oil
3 quarts vegetable stock
2 cups kale, coarsely chopped
1 cup sliced mushrooms
9 ounces mushroom tortellini or 9 ounces herb tortellini
salt and pepper

CREAMY CHICKEN TORTELLINI SOUP

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



Creamy Chicken Tortellini Soup image

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

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

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