ONE-POT CREAMY CHICKEN TORTELLINI
In need of a quick dinner fix that doesn't skimp on deliciousness? We've got just the thing! This easy pasta takes advantage of three convenient, weeknight-friendly ingredients-rotisserie chicken, packaged broccoli florets and refrigerated tortellini-and turns them into a meal that'll guarantee clean plates!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 6
Number Of Ingredients 12
Steps:
- In 5-quart Dutch oven, melt butter over medium-high heat. Add onions, Italian seasoning, salt and pepper flakes. Cook 4 to 6 minutes, stirring frequently, until onions begin to brown on edges.
- Stir in broth and whipping cream; heat to boiling over high heat. Stir in tortellini, chicken and broccoli; return to boiling. Reduce heat; simmer uncovered 5 to 7 minutes, stirring frequently, until tortellini is cooked and broccoli is tender.
- Remove from heat; stir in cream cheese until melted. Let stand 5 minutes; stir. Top with Parmesan cheese.
Nutrition Facts : Calories 450, Carbohydrate 27 g, Cholesterol 175 mg, Fat 4 1/2, Fiber 2 g, Protein 24 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 1450 mg, Sugar 5 g, TransFat 1 g
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
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
CREAMY CHICKEN, SPINACH AND TORTELLINI SOUP
It is turning cold here in AK fast, so in desperate need of a warming, filling dinner in a hurry, I threw this hearty soup together with ingredients I had on hand. DH absolutely loved it and requested that it become a regular part of our winter soup rotation :)
Provided by under12parsecs
Categories Weeknight
Time 40m
Yield 6 serving(s)
Number Of Ingredients 18
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!
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
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.
CREAMY TORTELLINI SOUP
Provided by Ree Drummond : Food Network
Time 20m
Yield 4 servings
Number Of Ingredients 7
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.
More about "creamy chicken tortellini soup recipes"
CREAMY CHICKEN TORTELLINI SOUP - CARNALDISH
From carnaldish.com
Reviews 7Estimated Reading Time 6 minsServings 8Total Time 55 mins
- In a large pot or dutch oven, melt the butter over medium heat. Add the crushed red pepper flakes and herbs de provence to the butter to infuse and release their flavors.
- When the butter is foamy and fragrant, add the diced onion along with a nice big pinch of kosher salt and black pepper. Sauté the onion until softened slightly, about 3 minutes. Add the red bell pepper, celery, and carrots. Stir everything to make sure all the veggies are nicely coated in butter. Add another pinch of flaky kosher salt and black pepper. Cover the pot and allow the veggies to steam and soften for about 6 to 8 minutes.
- Test a large piece of carrot by biting into it. It should be firm but softened a bit. It will continue to cook later, but we just want to make sure they’re not rock hard at this point. If at any point you need to add a little extra fat, drizzle in a tablespoon of olive oil.
- Add the fresh sage, fresh thyme, and garlic. Stir to combine, cooking out the raw flavor of the garlic for about a minute. Stir in the all-purpose flour, making sure each veggie is coated. Cook for just about a minute, then pour in the chicken stock. Continue stirring to prevent lumps. Add the bay leaves, cayenne pepper, and onion powder. Stir to combine. Cover and and let simmer for about 8 to 10 minutes to allow the flour to give body to the soup. Adjust the heat if you realize your soup is simmering too hard. The texture you’re aiming for is that of canned chicken soup, where it’s “soupy” but velvety, with body. Remove the lid and continue simmering for another 2 to 3 minutes or until the veggies (mainly the carrots) are tender but not mushy. Taste the soup for salt and pepper levels, and adjust accordingly.
CREAMY CHICKEN TORTELLINI SOUP RECIPE | LITTLE SPICE JAR
From littlespicejar.com
5/5 (26)Category ChickenServings 5Total Time 35 mins
- Prepare the tortellini according to directions listed on the package. (Note: you want the tortellini to finish cooking about the same time that the soup is finished cooking).
- In a large pot over medium-high heat melt the butter and sauté the mirepoix mix for 6-8 minutes or until the onions start to turn translucent. Add the garlic and cook for 30 seconds or until it's fragrant.
- Add the flour and continue to cook for another 1-2 minutes or until the flour is completely mixed in and starts to just barely become a light golden color. Add the milk in a steady stream while you stir. This is helps loosen up the flour mixture. Add the chicken broth. Allow soup to come to a boil, keep stirring as necessary so that nothing sticks to the bottom of the pot. Add the chicken, tortellini, baby spinach, along with the thyme and nutmeg and stir. Let everything come back to a simmer before turning the stove off. You want to serve this immediately so that the tortellini doesn't soak up all the liquid. Top with parsley and serve with crusty bread if desired.
CREAMY CHICKEN TORTELLINI SOUP - EASY CHICKEN RECIPES
From easychickenrecipes.com
Ratings 34Calories 472 per servingCategory Main Course
ONE POT CREAMY PARMESAN CHICKEN TORTELLINI - THE …
From therecipecritic.com
5/5 (1)Estimated Reading Time 3 minsServings 4Calories 238 per serving
CREAMY CHICKEN TORTELLINI SOUP - THE FLAVOURS OF KITCHEN
From theflavoursofkitchen.com
4.3/5 (41)Calories 737 per servingCategory Soup
- Melt butter in a soup pot. Add chopped Onion, Carrot, celery, garlic. Saute for 5 minutes, until the onion has softened and there is no raw smell from Garlic.
- Add flour and stir well. Cook for 2-3 minutes on medium heat, until there is no raw smell from flour. Keep stirring the mixture to prevent it from sticking at the bottom.
- Add Chicken stock, Italian Seasoning, red chilli flake, salt and pepper. Stir well, increase heat and bring the mixture to a boil.
- Reduce the heat to medium, stir in dried tortellini. Cook for 10-12 minutes, string in between to prevent tortellini from sticking at the bottom.
CREAMY CHICKEN TORTELLINI SOUP -COMFORT FOOD -REAL …
From realhousemoms.com
Category Main DishTotal Time 35 minsEstimated Reading Time 5 mins
CREAMY CHICKEN TORTELLINI SOUP - FOOD AND DIY
From foodanddiy.com
5/5 (1)Total Time 45 minsCategory SoupCalories 248 per serving
THE ULTIMATE CREAMY CHICKEN TORTELLINI SOUP | SAVORY …
From savorybitesrecipes.com
Cuisine AmericanCategory SoupServings 4Total Time 30 mins
CREAMY CHICKEN TORTELLINI SOUP RECIPE - FOOD FANATIC
From foodfanatic.com
5/5 (1)Total Time 30 minsCategory DinnersCalories 332 per serving
10 BEST CREAMY TORTELLINI SOUP RECIPES | YUMMLY
From yummly.com
CREAMY CHICKEN TORTELLINI SOUP - LAUGHING SPATULA
From laughingspatula.com
5/5 (2)Category Christmas Dinner, Easy Dinner, SoupCuisine Pasta, Soup, Stew, TortelliniCalories 426 per serving
- In a medium sized soup pot on medium heat, add olive oil, onion, carrots, celery, and garlic. Once onion is translucent, toss in flour and stir to coat.
- Add Italian seasoning and chicken broth. Stir to combine. Once simmering, add tortellini. Once tortellini float to top, reduce heat to low.
- Once soup is no longer bubbbling, add heavy whipping cream, chicken, and frozen peas. Let sit 5 minutes.
CHICKEN TORTELLINI SOUP RECIPE (VIDEO) - A SPICY PERSPECTIVE
From aspicyperspective.com
4.9/5 (230)Calories 356 per servingCategory Soup
- Place a large sauce pot over medium heat. Add the olive oil and chopped onions. Saute for 3 minutes to soften. Then add the chopped bell pepper, carrots, and garlic. Saute another 3 minutes.
- Add whole raw chicken breasts, chicken broth, dried thyme, crushed red pepper, 1 teaspoon salt, and 1/4 teaspoon ground black pepper to the pot. Bring to a simmer. Lower the heat a little and simmer 15 minutes, until the chicken in cooked through. Remove the chicken and place on a cutting board.
- Turn the heat back to medium. With the broth still simmering, stir in the DeLallo Three Cheese Tortellini. Stir well so it doesn't stick together. Then chop or shred the chicken and place back in the soup.
- Once the tortellini is cooked through, about 10-14 minutes, turn off the heat. Stir in 1/4 cup heavy cream, spinach, and parsley. Add a little more cream if desired. Taste, then salt and pepper as needed.
SLOW COOKER CREAMY CHICKEN TORTELLINI SOUP - THE RECIPE CRITIC
From therecipecritic.com
Reviews 7Estimated Reading Time 2 minsServings 6Calories 461 per serving
- In a 6 quart slow cooker, add chicken, carrots, celery, onion, garlic, chicken broth, bay leaves, and italian seasoning. Cook on low for 6 hours.
- Remove the cooked chicken from the slow cooker and shred or cube and add back to the slow cooker.
- In a small bowl whisk the milk, heavy cream, and flour. Add it to the slow cooker along with the tortellini. Cook for 15 minutes until tortellini is cooked through and soup has thickened.
INSTANT POT CREAMY TORTELLINI, SPINACH AND CHICKEN SOUP ...
From 365daysofcrockpot.com
4.8/5 (65)Total Time 30 minsCategory SoupCalories 256 per serving
- Turn the Instant Pot on to the saute function, on the highest setting. Heat the oil in the bottom of the pot. Add in the diced onion and stir for a couple of minutes. Add in the garlic and stir until the onions are translucent, another couple of minutes.
- Add in the basil, tomato paste, chicken broth, tomatoes, chicken, salt and pepper. Give a quick stir. Cover the Instant Pot and secure the lid. Make sure valve is set to “sealing.” Press the manual pressure cook button and set the timer to 15 minutes (high pressure). Once the timer beeps let out the pressure by gently moving the valve to “venting.”
- Spoon the chicken out and place it on a cutting board. Cut the chicken into bite size pieces and then add it back into the pot. Stir in the tortellini, spinach, Parmesan cheese, and half and half. Turn the IP to saute to heat up the tortellini quickly. Once the tortellini is warmed through ladle the soup into bowls and serve.
CREAMY SPINACH TORTELLINI SOUP WITH CHICKEN - SALT & LAVENDER
From saltandlavender.com
5/5 (10)Total Time 35 minsCategory SoupCalories 390 per serving
- Prep your onions, carrots, & celery, then add them along with the oil to a large pot over medium-high heat. Cover with the lid slightly ajar, and cook for 8-10 minutes, stirring occasionally.
- Add the mushrooms and garlic to the pot. Cook for a few more minutes, with the lid off, stirring occasionally.
CREAMY CHICKEN TORTELLINI SOUP - GONNA WANT SECONDS
From gonnawantseconds.com
5/5 (4)Calories 549 per servingCategory Chicken Dinner, Main Course, Soup
- Heat 2 tablespoons of olive oil in a large pot. Brown chicken breasts on both sides and continue to cook until cooked through. When cool enough to handle, cut into 1/2 inch pieces; set aside.
- Add remaining 2 tablespoons oil and cook onion, garlic, carrots, red bell pepper, and mushrooms and cook until vegetables are soft. Sprinkle vegetables with flour and cook, stirring constantly, for 2-3 minutes.
CREAMY CHICKEN TORTELLINI SOUP - I AM BAKER
From iambaker.net
Servings 8Estimated Reading Time 5 minsCategory SoupCalories 379 per serving
- Once oil is hot and sizzling, add onion and jalapeno and cook until onion is tender (about 5 minutes).
CREAMY CHICKEN TORTELLINI SOUP - CHELSEA'S MESSY APRON
From chelseasmessyapron.com
Ratings 8Calories 445 per servingCategory Dinner, Main Course, Soup
- VEGGIES: In a large pot over medium heat, melt 1 tablespoon of the butter and add 1 tablespoon olive oil. Add the diced onion, carrots, celery, and bell pepper and saute 7-9 minutes. Add garlic and saute 30 seconds more.
- TORTELLINI: In a separate pot, follow package directions to cook tortellini. Drain and set aside. (Don't forget to salt the pasta water when cooking the tortellini; I add in 1 teaspoon salt to every 4 cups of water.)
- SEASONINGS: To the pot with the veggies, add in the seasonings -- dried thyme, dried oregano, Italian seasoning, and cayenne pepper (if using). Season to taste with salt and pepper; I add 1 teaspoon salt and 1/2 teaspoon pepper, but add to personal preference. Stir seasonings for 30 seconds.
- THICKEN: Increase the heat to medium high. Push veggies to the sides of the pot and add the remaining 4 tablespoon butter to the center and stir until melted. Once melted, sprinkle in the flour. Briskly mix to incorporate the flour and then stir for 1 minute to cook off the raw flavor of the flour. Gradually whisk in 1 cup of chicken broth until it starts to thicken (~1 minute); then add the remaining chicken broth. Whisk until it thickens (~2-3 minutes) and then gradually add in the milk continuing to stir constantly. Slightly reduce the heat, cook stirring constantly, until mixture begins to gently boil and thicken (another ~2-5 minutes).
CREAMY CHICKEN AND TORTELLINI SOUP - NICKY'S KITCHEN SANCTUARY
From kitchensanctuary.com
5/5 (2)Total Time 50 minsCategory LunchCalories 425 per serving
- Add the carrots, potatoes, celery, salt, pepper, thyme and stock to a large saucepan. Bring to the boil and allow to simmer for 15 minutes and then turn off the heat.
- Take another large saucepan and add in the butter and onions. Heat on medium and cook the onion for about 5-6 minutes until soft. Add in the flour and mix it into the onions and butter using a balloon whisk. It should form into a creamy paste (or roux). Allow the roux to cook for a minute whilst stirring with your whisk, then add in a ladle of the stock from the chicken broth (try to get mostly stock - not the veggies). Stir the broth into the mixture using your whisk. Repeat this until you have ladled out most of the stock from the veggie pan (leaving the veggies behind). Then pour in the milk. Heat through whilst stirring with the whisk. The sauce should thicken slightly as it's heating.
- Once the sauce is almost at boiling (don't let it boil) add in the veggies and the shredded cooked chicken. Bring back to almost boiling and add in half the lemon juice. Give it a stir and taste. Add the rest of the lemon juice if needed.
- Add the fresh tortellini and heat through for 2-5 minutes (depending on the size of the tortellini) until hot inside.
CREAMY CHICKEN TORTELLINI SOUP - MARIA'S MIXING BOWL
From mariasmixingbowl.com
Cuisine AmericanCategory DinnerServings 8Estimated Reading Time 3 mins
- In a large cooking pot, heat butter, carrots, celery, red onion, peas, garlic, seasoning, salt/pepper over medium-high, stirring frequently for 10 minutes until carrots soften.
- Stir in flour, broth, and tortellini. Raise heat and cook an additional 8 minutes at a gentle boil. Return heat to medium-high.
- Add spinach, heavy cream, and chicken. Cook and stir a final 8-10 minutes, then serve as desired. Soup will be thick (unless you added extra broth).
CHICKEN TORTELLINI SOUP - CREAMY CHICKEN TORTELLINI SOUP
From howsweeteats.com
5/5 (146)Total Time 35 minsCategory Main Course
- Heat a large pot over medium heat and add the olive oil and butter. Once the butter melts, add in the onion, carrots, celery, garlic, oregano, salt and pepper. Stir and cook until the veggies soften, about 5 to 6 minutes. Stir in the shredded chicken and cook for a minute or two. Add in the chicken stock and bring the mixture to a boil, then reduce it to a simmer. Add in the tortellini and cook it for 5 minutes.
- While the tortellini is cooking, fill a shaker cup with the milk. Add the flour to the milk and shake the cup for at least 30 seconds. After 5 minutes, stream in the milk slurry while stirring. Bring the soup back to a simmer and let it simmer for 10 or 15 minutes as it thickens.
- Taste it and season more with salt and pepper if you find it necessary. Sprinkle with fresh oregano and thyme and serve!
CREAMY CHICKEN, SPINACH AND MUSHROOM TORTELLINI SOUP ...
From cookingclassy.com
5/5 (19)Total Time 55 minsCategory SoupCalories 608 per serving
- 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.
- Bring to a boil, then reduce heat to medium-low, cover pot with lid and allow to simmer 10 - 15 minutes until chicken is cooked through (it should register 165 degrees 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.
CREAMY CHICKEN TORTELLINI SOUP - THE TOASTY KITCHEN
From thetoastykitchen.com
4.7/5 (6)Total Time 30 minsCategory Main Course, SoupCalories 540 per serving
- In a stock pot over medium heat, add 1 tablespoon butter. Add cubed chicken to pot. Brown on both sides, about 3 to 4 minutes. Remove from pan and set aside.
- Add 2 tablespoons butter, onions, carrots, and celery to pan. Cook for 3 to 4 minutes, or until onions begin to turn translucent and vegetables begin to soften. (vegetables will continue to cook throughout next step). Add garlic and cook for 1 more minute.
CREAMY CHICKEN TORTELLINI SOUP - BAREFOOT IN THE PINES
From barefootinthepines.com
5/5 (2)Total Time 1 hr 30 minsCategory Lunch/DinnerCalories 726 per serving
- Heat 3 tablespoons of olive oil in a large dutch oven or soup pot over medium-medium low heat.
- Add your chicken breasts and brown both sides--about 7-8 minutes each side. You'll know the chicken is ready to flip when the chicken releases easily from the bottom of the pot.
- Cover the pot, set the burner to medium low, and let the chicken finish cooking. The chicken is done when the internal temp reaches 160 degrees on a meat thermometer, about 30-45 minutes.
CREAMY CHICKEN AND TORTELLINI SOUP - PITCHFORK FOODIE FARMS
From pitchforkfoodie.com
Reviews 19Category SoupCuisine AmericanTotal Time 24 mins
CREAMY CHICKEN TORTELLINI SOUP - 12 TOMATOES
From 12tomatoes.com
4/5 (9)Category SideServings 6Estimated Reading Time 3 mins
- Place a large pot or Dutch oven over medium heat. Add olive oil, onion, carrots, and celery and cook until soft, about 5 minutes. Add garlic and cook 1 minute more.
- Add chicken breasts, chicken broth, thyme, 1 teaspoon salt, 1/4 teaspoon black pepper and bring to a simmer.
CREAMY CHICKEN SAUSAGE, TOMATO, AND SPINACH TORTELLINI SOUP
From neighborfoodblog.com
4.5/5 (20)Servings 8
- Coat the bottom of a large dutch oven with olive oil and heat over medium heat. Add the onion and saute until softened, about 4 minutes. Add the garlic and saute until fragrant. Add the sliced chicken sausage and cook , stirring occasionally until heated through.
- Stir in the chicken broth, diced tomatoes, and tomato sauce and bring the mixture to a boil. Add the zucchini and cook for 2 minutes, then add the frozen tortellini and cook for another 5 minutes, or until tortellini is tender and hot clear through.
- Remove the mixture from heat, and stir in the spinach until wilted. Stir in the cream, Parmesan cheese, basil, and parsley. Season to taste with salt and pepper if needed. Serve warm with additional fresh basil and Parmesan cheese for topping, if desired.
CREAMY CHICKEN TORTELLINI SOUP RECIPE - DINNERS, DISHES ...
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4.2/5 (21)Total Time 30 minsCategory Dinner RecipesCalories 415 per serving
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From moderncrumb.com
Cuisine AmericanTotal Time 30 minsCategory SoupCalories 290 per serving
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1/5 Category Slow CookedServings 6Total Time 6 hrs 10 mins
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5/5 (1)Total Time 30 minsCategory Dinner, SoupCalories 433 per serving
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