Leftover Chicken Tortellini Soup Recipes

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CHICKEN TORTELLINI SOUP

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



Chicken Tortellini Soup image

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

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

LEFTOVER CHICKEN TORTELLINI SOUP

Just threw this all together on the spur of the moment. Just used what I had on hand and it turned out really good! It was cold and rainy here yesterday and this hit the spot :)

Provided by Gina Davis

Categories     Chicken Soups

Time 45m

Number Of Ingredients 14



Leftover Chicken Tortellini Soup image

Steps:

  • 1. Heat oil in pot. when hot add your spices and let "fry" to release the flavors and to toast slightly. Cook in oil for 2 - 3 mins.
  • 2. Dice leftover chicken add to pot and cook for about 5 mins
  • 3. Add stock, bullion, water and tomatoes and bring to a boil. Reduce heat and simmer 30 mins. Bring back to boil
  • 4. Once back to a boil add tortellini and cook for 7 -9 mins until done. I served with side salad and garlic bread :)
  • 5. **** Quick tip: I cook my tortellini's separate for my soups and stews and just add the soup over them. That way if i have leftovers from the soup the pasta does not get mushy. I store it wet (not in water) in a plastic container and it is so much better the next day like this :) I do this with all my dishes that have pasta in them and the waste is so much less! If I don't think there will be leftovers I add the pasta to the soup.

left over chicken (i had 2 1/2 baked breast)
3 Tbsp oil
2 Tbsp minced garlic or to taste
2 tsp thyme or to taste
2 tsp basil or to taste
2 tsp rosemary or to taste
2 tsp dried minced onions
1 tsp cumin (optional i use it i love earthy flavors in my food)
1 32 oz. carton chicken stock or broth (i use stock)
4 vegetable or chicken bullion cubes (i used veggie)
2 c water (or more if you need it)
1 can(s) diced tomatoes (i always use my home canned tomatoes which is pints (16 oz.) so whichever can is closet to that
salt and pepper to taste
1 pkg refrigerated tortellini whichever kind you like

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