QUICK CHICKEN TORTELLINI SOUP
Provided by Jeff Mauro, host of Sandwich King
Categories appetizer
Time 1h5m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Heat a heavy-bottomed Dutch oven or soup pot to medium heat and add the oil. Put the chicken wings and breasts in skin-side down and cook without moving until golden brown, 6 to 8 minutes. Set aside the chicken.
- Add the carrots, celery and shallots. Saute until the shallots are translucent, about 10 minutes, stirring all the while. Deglaze with the dry sherry and scrape up any bits off the bottom. Add the stock, fresh thyme and bay leaf, return the chicken to the pot and bring to a low simmer; simmer until the chicken is cooked through, about 20 minutes. Set aside the chicken to cool on a plate.
- Meanwhile, bring a large pot of salted water to a boil.
- Shred the chicken breasts and whatever can be salvaged from the wings and pour any reserved juices back into the soup pot. Add in the chicken and adjust the seasoning if necessary. Just before serving, add in the lemon zest and juice to taste.
- Cook the tortellini in the salted water just until al dente.
- Put some tortellini in each individual bowl, then ladle the soup over. Serve immediately to retain the al dente quality of the tortellini. Garnish with a wedge of lemon and fresh parsley.
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
QUICK CHICKEN TORTELLINI SOUP
"Whenever I make this soup for my husband, he enjoys it so much he never leaves room for anything else!" reports Laurie Vincent of Erie, Pennsylvania. "When you're pressed for time, it's a breeze to make with leftover chicken, refrigerated tortellini and canned tomatoes."
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 12 servings (3 quarts).
Number Of Ingredients 8
Steps:
- In a Dutch oven or soup kettle, combine the broth, tomatoes, spinach, Parmesan cheese, salt and pepper. Cook for 10 minutes; add the tortellini and chicken. Cook 7-9 minutes longer or until tortellini is tender.
Nutrition Facts : Calories 154 calories, Fat 5g fat (2g saturated fat), Cholesterol 36mg cholesterol, Sodium 913mg sodium, Carbohydrate 14g carbohydrate (3g sugars, Fiber 2g fiber), Protein 14g protein.
QUICK TORTELLINI ROTISSERIE CHICKEN SOUP
An easy recipe to make in a pinch with tortellini and rotisserie chicken. Garnish with grated Parmesan, if desired, and serve with garlic toast.
Provided by WendyD
Categories Noodle Soup
Time 55m
Yield 4
Number Of Ingredients 10
Steps:
- Heat oil in a large pot over medium heat. Saute onion and celery until soft, about 5 minutes. Add garlic and saute for 1 minute, stirring so that it doesn't stick or burn. Pour in chicken broth and tomatoes. Season with pepper.
- Bring soup to a boil. Simmer for 15 minutes. Add tortellini and cook for 5 minutes. Add chicken; simmer until heated through, 3 to 5 minutes. Remove from heat and add spinach; stir until slightly wilted, 1 to 2 minutes.
Nutrition Facts : Calories 427.4 calories, Carbohydrate 33.1 g, Cholesterol 86.4 mg, Fat 17.9 g, Fiber 2.9 g, Protein 32.5 g, SaturatedFat 6.1 g, Sodium 644.6 mg, Sugar 6.2 g
CHICKEN AND TORTELLINI SOUP
This recipe was an experiment that turned into a family tradition. My family begs for it every time we get together. I believe the tarragon is the magic ingredient. Don't use fresh tortellini; it breaks apart in the soup. I'm estimating the amount of dried tortellini, as I usually use frozen. My husband says this is even better the second day!
Provided by Lixa_R
Categories Chicken
Time 1h15m
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Cook tortellini in a pan of boiling water for 10 to 15 minutes.
- Remove from heat.
- Meanwhile, using a second large soup pan, heat olive oil and garlic.
- Add chopped onions and cook until almost soft.
- Add chicken pieces.
- Sprinkle with tarragon and basil and cook through (about 7 minutes).
- Add 2 cans low fat/low sodium chicken broth and 4 cans water.
- Heat to boiling.
- Add 1 cup chopped red pepper.
- (Make sure pieces are small) Using slotted spoon, remove tortellini from pan of water and add to soup.
- Cook for another 15 to 20 minutes to blend flavors.
- Sprinkle about 1 tablespoon fresh shredded parmesan cheese on each bowl of soup.
- This is great with fresh Italian or French bread and butter.
Nutrition Facts : Calories 105.2, Fat 6.8, SaturatedFat 1.5, Cholesterol 23.2, Sodium 28.9, Carbohydrate 2.9, Fiber 0.7, Sugar 1.2, Protein 8.1
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.
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