Creamy Chicken Spinach Mushroom Tortellini Soup Recipe 445

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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

CHICKEN & SPINACH TORTELLINI SOUP

Shredded rotisserie chicken is complemented by fresh green spinach and cheese tortellini in this quick-to-fix soup. It makes a great starter or a light meal with a salad and crusty bread. -Charlene Chambers, Ormond Beach, Florida

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 8 servings (2 quarts).

Number Of Ingredients 9



Chicken & Spinach Tortellini Soup image

Steps:

  • In a Dutch oven, saute mushrooms in butter until tender. Add garlic; cook 1 minute longer., Add broth and bring to a boil. Stir in tortellini; return to a boil. Cook for 7-9 minutes or until tender, stirring occasionally. Add the chicken, spinach and pepper; cook until spinach is wilted. Sprinkle each serving with 1 teaspoon cheese.

Nutrition Facts : Calories 287 calories, Fat 12g fat (5g saturated fat), Cholesterol 90mg cholesterol, Sodium 1130mg sodium, Carbohydrate 17g carbohydrate (2g sugars, Fiber 1g fiber), Protein 27g protein.

1-1/2 cups sliced fresh mushrooms
2 tablespoons butter
2 garlic cloves, minced
4 cans (14-1/2 ounces each) reduced-sodium chicken broth
1 package (9 ounces) refrigerated cheese tortellini
4 cups shredded rotisserie chicken
1 package (6 ounces) fresh baby spinach, coarsely chopped
1/2 teaspoon pepper
8 teaspoons grated Parmesan cheese

CREAMY CHICKEN, SPINACH & MUSHROOM TORTELLINI SOUP RECIPE - (4.4/5)

Provided by Thedorf

Number Of Ingredients 17



Creamy Chicken, Spinach & Mushroom Tortellini Soup Recipe - (4.4/5) image

Steps:

  • Heat olive oil in a large pot over medium-high heat. Add onion, carrots and mushrooms and saute 3 minutes then add garlic and saute 1 minute longer. Add in chicken broth, chicken, oregano and thyme and season with salt and pepper. Bring to a boil, then reduce heat to medium-low, cover pot with lid and allow to simmer 10 to 15 minutes until chicken is cooked through (it should register 165°F in center on an instant read thermometer). While chicken is cooking, melt butter in a medium saucepan over medium heat. Add flour and cook, whisking constantly 1 minute. While whisking vigorously slowly pour in milk. Season with salt and pepper and bring mixture just to a light boil, stirring constantly. Remove from heat and set aside. Remove cooked chicken from soup and transfer to a cutting board, let rest 5 minutes then cut into pieces. Meanwhile, add tortellini to soup in pot, cover pot with lid and allow to boil over medium heat about 7 minutes (or time directed on package) adding in spinach during last 1 minute. Stir in chicken, white sauce and cream. Serve warm with parmesan cheese.

1 1/2 tablespoons olive oil
1 1/3 cups yellow onion, chopped
1 1/3 cups carrots, diced
6 to 8 ounces cremini mushrooms, sliced
3 cloves garlic, minced
4 1/2 cups low-sodium chicken broth
1 pound chicken breasts, boneless, skinless, pounded evenly to about 1/2-inch thickness
1 teaspoon dried oregano
1/2 teaspoon dried thyme
Salt and freshly ground black pepper
1/4 cup unsalted butter, sliced into 1 tablespoon pieces
1/3 cup flour
2 1/2 cups milk
9 ounces refrigerated three cheese tortellini
4 cups fresh spinach
1/3 cup heavy cream
Parmesan cheese, finely shredded for serving

CHICKEN TORTELLINI SOUP WITH MUSHROOMS AND SPINACH

I wanted some soup one winter night and came up with this one using what I had on hand. I served it with toasted Italian bread and topped with parmesan cheese. Hope you enjoy it!

Provided by Kim127

Categories     Chicken

Time 45m

Yield 4 serving(s)

Number Of Ingredients 13



Chicken Tortellini Soup With Mushrooms and Spinach image

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.

2 tablespoons butter
1/4 cup carrot, chopped
1 stalk celery, chopped
1 medium onion, chopped
1 tablespoon garlic, minced
1/2 teaspoon fresh thyme, minced
1 teaspoon Mrs. Dash seasoning mix (original blend)
8 ounces sliced mushrooms
6 cups low sodium chicken broth
9 ounces 3 cheese tortellini (refrigerated, I used Butoni)
2 cups cooked chicken, chopped
2 cups baby spinach leaves, loosely packed
fresh parmesan cheese, grated

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