Best 8 Chicken And Tortellini Soup Recipes

CHICKEN, SPINACH, AND TORTELLINI SOUP

Steps:

• Melt butter over medium-high heat in a soup pot. Add onion and 1/2 teaspoon salt; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add garlic; cook until fragrant, about 1 minute. Stir in spinach. Cook until thawed and tender, 10 to 12 minutes.
• Pour chicken stock, cooked chicken, tomatoes, water, bay leaves, oregano, parsley, red pepper flakes, salt, and pepper into the pot with the spinach. Bring to a boil; reduce heat and let simmer until reduced, about 40 minutes.
• While soup is simmering, fill a large pot with lightly salted water and bring to a rolling boil; stir in tortellini and return to a boil. Cook uncovered, stirring occasionally, until tortellini float to the top and filling is hot, about 10 minutes. Drain.
• Stir cooked tortellini into soup. Serve.

CREAMY CHICKEN, SPINACH AND TORTELLINI SOUP

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!

CHICKEN AND KALE TORTELLINI SOUP

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.

MUSHROOM, LEEK, CHICKEN SAUSAGE AND TORTELLINI SOUP

Steps:

• Place the olive oil in a skillet, and heat over medium-high heat. Stir in the mushrooms and leeks; cook and stir until they soften, about 5 minutes. Set aside until needed.
• Meanwhile, pour the chicken broth into a large pan, and bring to a boil over medium-high heat. Add the sausage, tortellini, garlic, and hot sauce. Reduce heat to medium, and stir in the mushrooms and leeks. Cover, and simmer soup mixture for 30 minutes. Serve garnished with cilantro.

CHICKEN TORTELLINI SOUP WITH MUSHROOMS AND SPINACH

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.

CREAMY CHICKEN AND KALE TORTELLINI SOUP

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 ASIAGO CHICKEN AND MUSHROOM TORTELLINI SOUP RECIPE - (4.5/5)

Steps:

• 1.Heat the oil in a large sauce pan over medium-hight heat, add the mushrooms and onions and cook until the mushrooms have released their liquid and it has evaporated, about 10-15 minutes. 2.Mix in the garlic and thyme and cook, until fragrant, about 30 seconds. 3.Add the wine and deglaze the pan. 4.Add the broth, tortellini and chicken, bring to a boil, reduce the heat and simmer until the tortellini is tender and the chicken is cooked, about 10 minutes. 5.Remove the chicken, dice or shred it and mix it back into the soup. 6.Add the cream and asiago, let the cheese melt, season with salt and pepper to taste and remove from heat. Option: Cook the chicken in the pan over medium-high heat (before cooking the mushrooms) until golden brown on both sides and set aside to add more chicken flavour. Option: Cook the mushrooms even longer until they start to caramelize for more mushroom-y flavour goodness! Option: Roast the mushrooms instead of cooking them in the sauce pan for even more mushroom flavour. Option: Add 1 tablespoon grainy mustard.

CHICKEN SOUP WITH TORTELLINI AND PESTO

Steps:

• In a large Dutch oven or heavy saucepan, bring water and broth to a boil.
• Add sliced green onion and tortellini. Cook until tortellini is tender, about 10 minutes.
• During the last 2 minutes of cooking, add chicken. Season soup with salt and pepper.
• Ladle into bowls, then swirl in a dollop of pesto (about 1 teaspoon). Top generously with freshly grated Parmesan cheese.
• Tip: For extra kick, substitute 1-2 cups spicy chicken sausage, crumbled and cooked. Or make it vegetarian with 1-2 cups fresh mozzarella balls (known as bocconcini) and 4 cups vegetable broth.