Best 20 Chicken Tortellini Soup Recipes

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Chicken tortellini soup is a comforting and flavorful dish that can be enjoyed by people of all ages. It is a versatile soup that can be made with a variety of ingredients, making it a great option for those with dietary restrictions or preferences. Additionally, it is a relatively quick and easy soup to make, making it a great choice for busy weeknights or lazy weekends.

Let's cook with our recipes!

CHICKEN TORTELLINI SOUP



Chicken Tortellini Soup image

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

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

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

CREAMY CHICKEN TORTELLINI SOUP



Creamy Chicken Tortellini Soup image

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

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

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

CHICKEN, SPINACH, AND TORTELLINI SOUP



Chicken, Spinach, and Tortellini Soup image

This is a quick and easy 'what's in the pantry' soup. I used homemade chicken stock that I had in the freezer and leftover store-bought rotisserie chicken, but the tortellini soup is great with whatever you have on hand.

Provided by apurplerooster

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Noodle Soup Recipes

Time 1h30m

Yield 6

Number Of Ingredients 15

1 tablespoon butter
1 medium onion, chopped
½ teaspoon salt
3 cloves garlic, finely minced
3 cups frozen chopped spinach
5 cups chicken stock
2 ½ cups chopped cooked chicken
1 (15 ounce) can crushed tomatoes
1 cup water
2 bay leaves
1 teaspoon dried oregano
1 teaspoon dried parsley
1 teaspoon red pepper flakes, or to taste
salt and ground black pepper to taste
1 (12 ounce) package refrigerated cheese tortellini

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.

Nutrition Facts : Calories 365.8 calories, Carbohydrate 38 g, Cholesterol 74 mg, Fat 12.4 g, Fiber 5.7 g, Protein 28.6 g, SaturatedFat 5.1 g, Sodium 1204.9 mg, Sugar 3.2 g

CHICKEN & SPINACH TORTELLINI SOUP



Chicken & Spinach Tortellini Soup image

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

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

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.

CREAMY CHICKEN, SPINACH AND TORTELLINI SOUP



Creamy Chicken, Spinach and Tortellini Soup image

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

1 tablespoon olive oil
1 sweet onion, finely chopped
2 carrots, grated
1 garlic clove, minced
1 bay leaf
1/2 teaspoon poultry seasoning
1 teaspoon herbes de provence (or rosemary)
1 teaspoon red chili pepper flakes
1 pinch cinnamon
1 dash nutmeg
salt and pepper
9 ounces refrigerated tortellini (sweet sausage)
8 cups chicken stock (or 8 cups water and 8 t chicken bullion or 8 cups canned chicken broth)
1 teaspoon chicken bouillon (optional, I like the extra chicken flavor)
2 (10 3/4 ounce) cans reduced-fat cream of chicken soup
1 (10 ounce) package frozen chopped spinach, thawed
1 -1 1/2 cup cooked chicken breast, shredded
1 cup nonfat milk

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



Chicken and Kale Tortellini Soup image

With tender tortellini, artichokes, greens and lots of herbs, this soup is so flavorful. The fact that it's easy to make is just a chilly-night bonus. -Emily Hobbs, Springfield, Missouri

Provided by Taste of Home

Categories     Lunch

Time 2h45m

Yield 8 servings (3 quarts).

Number Of Ingredients 10

1 pound boneless skinless chicken breasts, cut into 1-1/4-inch cubes
2 garlic cloves, minced
1-1/2 teaspoons Italian seasoning
1/4 teaspoon pepper
6 cups chicken broth
1 package (20 ounces) refrigerated cheese tortellini
1 can (15 ounces) cannellini beans, rinsed and drained
1 jar (7-1/2 ounces) marinated quartered artichoke hearts, drained and coarsely chopped
4 cups coarsely chopped fresh kale (about 2 ounces)
Shaved Parmesan cheese, optional

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.

Nutrition Facts : Calories 386 calories, Fat 12g fat (4g saturated fat), Cholesterol 66mg cholesterol, Sodium 1185mg sodium, Carbohydrate 43g carbohydrate (4g sugars, Fiber 4g fiber), Protein 24g protein.

CHICKEN TORTELLINI SOUP WITH BROCCOLI



Chicken Tortellini Soup with Broccoli image

Need a little twist to your chicken soup recipe? Try this one.

Provided by Deb S.

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Noodle Soup Recipes

Time 55m

Yield 12

Number Of Ingredients 11

6 cups water
3 (14.5 ounce) cans chicken broth
2 (10.75 ounce) cans condensed cream of chicken soup
2 cups cubed cooked chicken
1 cup chopped onion
1 cup sliced carrots
2 cloves garlic, minced
½ teaspoon dried basil
½ teaspoon dried oregano
1 (8 ounce) package dried cheese tortellini
9 ounces broccoli florets

Steps:

  • Bring water, chicken broth, cream of chicken soup, cooked chicken, onion, carrots, garlic, basil, and oregano to a boil in a large pot. Add tortellini and reduce heat to medium-low; simmer for 30 minutes. Stir broccoli into soup mixture and continue to simmer until broccoli is tender, about 5 minutes more.

Nutrition Facts : Calories 140.1 calories, Carbohydrate 14 g, Cholesterol 25.5 mg, Fat 5.6 g, Fiber 1.6 g, Protein 8.5 g, SaturatedFat 1.8 g, Sodium 829 mg, Sugar 2.5 g

MUSHROOM, LEEK, CHICKEN SAUSAGE AND TORTELLINI SOUP



Mushroom, Leek, Chicken Sausage and Tortellini Soup image

Enjoy this hearty soup made with plenty of great ingredients and lots of taste!

Provided by Jane Lightle

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Noodle Soup Recipes

Time 1h

Yield 6

Number Of Ingredients 10

1 tablespoon olive oil
5 large mushrooms, chopped
2 large leeks, cleaned, and cut into 1/4 inch thick rounds
6 cups chicken broth
4 chicken sausages, sliced in 1/3-inch rounds
1 (9 ounce) package cheese tortellini
3 cloves garlic, minced
3 tablespoons hot pepper sauce (e.g. Tabasco™), or to taste
salt and pepper to taste
5 sprigs chopped fresh cilantro, for garnish

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.

Nutrition Facts : Calories 313 calories, Carbohydrate 30.8 g, Cholesterol 65.8 mg, Fat 13 g, Fiber 2.3 g, Protein 18.2 g, SaturatedFat 4.2 g, Sodium 890 mg, Sugar 4.7 g

CHICKEN TORTELLINI SOUP WITH MUSHROOMS AND SPINACH



Chicken Tortellini Soup With Mushrooms and Spinach image

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

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

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



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

Provided by Thedorf

Number Of Ingredients 17

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

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.

CREAMY CHICKEN AND KALE TORTELLINI SOUP



Creamy Chicken and Kale Tortellini Soup image

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

1 yellow onion, chopped
2 stalks celery, chopped
3 carrots, chopped
1 tablespoon olive oil
2 tablespoons flour
2 quarts chicken stock
2 cups cooked chicken, skin removed, roughly chopped
19 ounces frozen cheese tortellini
1/2 teaspoon garlic powder
1 teaspoon salt
1 bunch kale, tough stem removed and chopped
1/2 cup half-and-half
1 dash fresh ground pepper, to taste

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.

ZESTY CHICKEN TORTELLINI SOUP



Zesty Chicken Tortellini Soup image

I love coming home knowing this soup is waiting for me. Don't hesitate to toss in whatever veggies you have on hand. -Nancy Latulippe, Simcoe, Ontario

Provided by Taste of Home

Categories     Lunch

Time 50m

Yield 6 servings (2-1/2 quarts).

Number Of Ingredients 13

4 cups reduced-sodium chicken broth
4 cups reduced-sodium beef broth
6 boneless skinless chicken thighs (about 1-1/2 pounds)
4 medium carrots, sliced
2 celery ribs, sliced
1 small onion, chopped
1 envelope reduced-sodium onion soup mix
1-1/2 teaspoons dried parsley flakes
1/2 teaspoon garlic powder
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon poultry seasoning
1/2 teaspoon pepper
2-1/2 cups frozen cheese tortellini

Steps:

  • In a Dutch oven, bring chicken broth and beef broth to a boil; reduce heat. Add chicken and poach, uncovered, for 25-30 minutes or until a thermometer reads 170°. Remove chicken; cool slightly., Add the carrots, celery, onion, soup mix, parsley and seasonings to broth. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until vegetables are tender., Cool soup. Meanwhile, chop chicken. Add tortellini and chicken to soup. Transfer to freezer containers; freeze for up to 3 months., To use frozen soup: Thaw in the refrigerator overnight. Place in a saucepan; bring to a boil. Reduce heat; cook, uncovered, for 5-10 minutes or until heated through and tortellini are tender.

Nutrition Facts : Calories 310 calories, Fat 11g fat (4g saturated fat), Cholesterol 86mg cholesterol, Sodium 1097mg sodium, Carbohydrate 22g carbohydrate (5g sugars, Fiber 2g fiber), Protein 29g protein.

CHICKEN TORTELLINI FLORENTINE SOUP



Chicken Tortellini Florentine Soup image

I needed something for a girl's night. I wanted something that would taste like I slaved over it but in reality was simple and didn't take much time. This recipe went beyond my expectations. I found the recipe on BHG and only had to tweak a couple of things.

Provided by tanyapruitt

Categories     Chicken

Time 30m

Yield 12 serving(s)

Number Of Ingredients 8

18 ounces cheese tortellini (fresh or frozen)
56 ounces chicken broth
20 ounces alfredo sauce
4 cups rotisserie-cooked chicken, shredded
1 cup sun-dried tomato packed in oil, drained
6 cups fresh Baby Spinach, lightly packed
2 ounces parmesan cheese (shaved or shredded)
heavy cream

Steps:

  • In a large stockpot cook the tortellini according to package directions. Drain and set aside.
  • In the same pan combine the broth and Alfredo sauce. You can use store bought broth and Alfredo sauce or homemade. Either way it will turn out great. Stir in the chicken and tomato strips. Heat to boiling and then reduce the heat. Simmer, uncovered, for 5 minutes.
  • Add the cooked tortellini and spinach. Let it simmer for about 5 minutes to heat through and wilt the spinach.Even after making this I felt that it needed just a little more liquid. So as not to lose the creamy texture I added heavy cream until I got the consistency I was looking for. Milk or broth would also work.
  • Sprinkle each serving with Parmesan cheese and serve with warm garlic bread.

INSTANT POT® CHICKEN TORTELLINI SOUP



Instant Pot® Chicken Tortellini Soup image

This tortellini soup is comforting on a cold, blustery day. Cooked in the Instant Pot®, you can have a bowl full of hearty soup in under an hour.

Provided by thedailygourmet

Categories     100+ Pasta and Noodle Recipes     Pasta by Shape Recipes     Tortellini Recipes

Time 1h5m

Yield 3

Number Of Ingredients 14

1 tablespoon salted butter
½ pound cubed boneless, skinless chicken breast
½ cup chopped onion
½ cup chopped carrots
2 cloves minced garlic
1 cup chicken broth
½ (8 ounce) package refrigerated cheese tortellini
1 tablespoon chicken broth
1 tablespoon all-purpose flour
¾ cup fat-free half-and-half
¾ cup chopped fresh spinach
½ teaspoon dried thyme
½ teaspoon garlic salt
¼ teaspoon black pepper

Steps:

  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add butter and melt. Add chicken, onion, carrots, and garlic. Saute until chicken is golden brown, 8 to 10 minutes. Hit Cancel.
  • Stir in 1 cup chicken broth. Push chicken and vegetables to one side of the pot. Add tortellini in a single layer to the other side. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 7 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure using the natural-release method according to manufacturer's instructions, 15 minutes. Release remaining pressure using the quick-release method according to manufacturer's instructions. Unlock and remove the lid.
  • Stir 1 tablespoon chicken broth and flour together in a microwave-safe bowl. Stir in half-and-half. Microwave on high, stirring every 20 seconds, until mixture has thickened, 1 to 2 minutes. Transfer flour slurry into the pot and stir to combine. Add spinach, thyme, garlic salt, and pepper. Stir until spinach has wilted. Serve immediately.

Nutrition Facts : Calories 304.5 calories, Carbohydrate 31 g, Cholesterol 70.5 mg, Fat 9.9 g, Fiber 2.5 g, Protein 23.1 g, SaturatedFat 5 g, Sodium 1021.7 mg, Sugar 6.6 g

QUICK CHICKEN TORTELLINI SOUP



Quick Chicken Tortellini Soup image

"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

7-3/4 cups chicken broth
1 can (14-1/2 ounces) stewed tomatoes, cut up
1 package (10 ounces) frozen chopped spinach, thawed
1/4 cup grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon pepper
1 package (9 ounces) refrigerated cheese tortellini
2-1/2 cups cubed cooked chicken

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.

PRESSURE COOKER CHICKEN TORTELLINI TOMATO SOUP



Pressure Cooker Chicken Tortellini Tomato Soup image

This comforting soup is a one-pot meal-in-a-bowl. The key to its deliciousness is the way in which the pressure cooker makes the soup taste as though it's been simmered for hours when, in fact, it's been only about 30 minutes. (You could also make the slow-cooker version of this recipe, if time is on your side.) Quick-cooking baby spinach works beautifully, but you can choose a different green if you prefer: If you use a heartier green, like chopped kale or chard, give it a few more minutes to get tender before adding the tortellini. If you're planning for leftovers, add only the tortellini you will eat right away. Left in the soup, they will overcook. Be generous with toppings; they make the soup even more delicious.

Provided by Sarah DiGregorio

Categories     dinner, easy, lunch, quick, weeknight, pastas, soups and stews, main course

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 16

2 tablespoons tomato paste
4 cups chicken stock or broth
1/4 cup dry white wine
1 (28-ounce) can crushed tomatoes, preferably fire roasted
1 tablespoon balsamic vinegar, preferably aged
6 garlic cloves, finely chopped
Roughly chopped leaves from 3 to 4 sprigs fresh oregano (about 2 tablespoons chopped) or 1 1/2 teaspoons dried oregano
2 teaspoons onion powder
1/2 teaspoon red-pepper flakes
1/2 teaspoon kosher salt, plus more as necessary
1 3/4 to 2 pounds boneless, skinless chicken thighs
5 ounces baby spinach
1 (8- to 10-ounce) package refrigerated cheese tortellini
1 cup grated Parmesan, for serving
Torn or shredded fresh basil, for serving
Black pepper, for serving

Steps:

  • In a 6- or 8-quart electric pressure cooker, whisk together the tomato paste, stock and wine until the paste dissolves. Stir in the tomatoes, vinegar, garlic, oregano, onion powder, red-pepper flakes and salt. (If you are using unsalted stock, add an additional 1/2 teaspoon salt.) Add the chicken thighs and stir to evenly combine all the ingredients. Close the lid and cook on high pressure for 10 minutes.
  • Let the pressure release naturally for 15 minutes, then release remaining pressure manually. Open the lid. Turn on the sauté setting. If you would like a thicker soup (adding Parmesan at the end will thicken the soup as well), remove the chicken with a slotted spoon and allow the soup to bubble until the desired texture is reached, then stir the chicken back in. Stir in the spinach so that it wilts into the soup. Coarsely shred the chicken with two forks, pressing pieces of chicken against the side of the pot to break the thighs apart.
  • Stir in the tortellini and cook until they are al dente and warmed through, about 3 minutes. Taste the soup and add salt if it tastes flat. Ladle the soup into bowls and top with Parmesan, basil and black pepper.

JEFF'S CHICKEN TORTELLINI SOUP



Jeff's Chicken Tortellini Soup image

Great soup with chicken and tortellini on a cold day.

Provided by Jeff Wiles

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Noodle Soup Recipes

Time 40m

Yield 10

Number Of Ingredients 11

3 cups chicken broth
1 tablespoon butter
1 tablespoon garlic powder
1 teaspoon dried thyme
1 teaspoon red pepper
2 (9 ounce) packages refrigerated cheese tortellini
2 pounds cooked chicken breast, cubed
1 (10 ounce) package frozen chopped spinach, thawed and drained
3 (10.75 ounce) cans condensed cream of chicken soup
3 cups half-and-half
1 cup chopped green onions

Steps:

  • Combine chicken broth, butter, garlic, thyme, and red pepper in a 6-quart soup pot. Bring to a boil. Add tortellini; cook until they float to the top, 3 to 5 minutes.
  • Stir cooked chicken, spinach, cream of chicken soup, half-and-half, and green onions into the pot with the tortellini. Reduce heat and let simmer until heated through, about 10 minutes more.

Nutrition Facts : Calories 468.5 calories, Carbohydrate 36.6 g, Cholesterol 113.2 mg, Fat 21.9 g, Fiber 2.6 g, Protein 32 g, SaturatedFat 10.3 g, Sodium 1247 mg, Sugar 2.9 g

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



Creamy Asiago Chicken and Mushroom Tortellini Soup Recipe - (4.5/5) image

Provided by margiekyle

Number Of Ingredients 15

2 tablespoons oil or butter
8 ounces mushrooms, sliced
1 small onion, diced
2 cloves garlic, chopped
1 teaspoon thyme, chopped
1/4 cup flour
1/2 cup white wine (or broth)
4 cups chicken broth
8 ounces cheese tortellini
1/2 pound chicken breasts (or thighs)
1/2 cup cream
1 tablespoon grainy mustard
1 tablespoon dijon mustard
1/2 cup asiago cheese (or parmesan), grated
salt and pepper to taste

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



Chicken Soup With Tortellini and Pesto image

One spoonful of our take on "instant soup," and you'll never want to buy the canned or dried kind again. It's simple; cook tortellini in chicken stock until tender, swirl with a hint of pesto and pile high with Parmesan. It's ready in 30 minutes or less, but tastes like took-all-day soup.

Provided by Cristie B

Categories     Clear Soup

Time 20m

Yield 10 Cups, 6-8 serving(s)

Number Of Ingredients 8

4 cups water
4 cups chicken broth
1 green onion, thinly sliced
1 1/2 cups tortellini (refrigerated or frozen)
1 -2 cup cooked chicken (chopped or shredded)
salt and pepper, to taste
2 ounces basil pesto
parmesan cheese, to garnish

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.

Nutrition Facts : Calories 170.9, Fat 4.8, SaturatedFat 1.9, Cholesterol 28.8, Sodium 694, Carbohydrate 18, Fiber 4.2, Sugar 0.9, Protein 15

CHICKEN TORTELLINI SOUP RECIPE - (4.5/5)



Chicken Tortellini Soup Recipe - (4.5/5) image

Provided by á-25010

Number Of Ingredients 14

2 tbsp. olive oil
1 medium onion
2 large garlic cloves
2 tsp. Italian seasoning
2 tsp. fennel seeds
6 c. low-sodium chicken broth
2 c. shredded rotisserie chicken breast
2 piece Parmesan rind (optional)
1 large zucchini
1 package refrigerated cheese-filled tortellini
1 pt. cherry tomatoes
1 tbsp. fresh lemon juice
grated Parmesan cheese
Fresh torn basil leaves

Steps:

  • 1 Sauté onion in hot oil in large saucepan over medium heat 5 minutes or until tender. Add garlic and next 2 ingredients and cook, stirring constantly, 2 minutes. 2 Stir in broth and next 2 ingredients; cover and simmer 10 minutes. Add zucchini and tortellini and simmer 7 minutes. 3 Stir in tomatoes and lemon juice and cook 2 more minutes. Season to taste with salt and pepper. Discard Parmesan rinds. Serve with grated Parmesan cheese and basil.

### **Summary** - ### **Chicken Tortellini Soup:** Creating a delicious and comforting chicken tortellini in just 30 minutes is possible with this simplified recipe. - ### **Essential Ingredients:** A combination of chicken broth, water, boneless, skinless chicken breast, refrigerated tortellini, carrots, celery, diced yellow onions, minced fresh parsley, salt, and Italian seasoning forms the base of this quick and easy meal. - ### **Adding Vegetables:** The addition of carrots, celery, and onions provides extra layer of flavors and nutrients, creating a more hearty and satisfying dish. - ### **Techniques:** Simmering the chicken breast and cooking tortellini in the same pot helps infuse the tortellini with the chicken's flavorful broth, resulting in a more cohesive taste profile. - ### **Fresh Parsley's Significance:** By incorporating fresh parsley right before serving, a vibrant pop of color and an additional layer of fresh herbal aroma are introduced, enhancing the overall appeal of the dish. ### **Conclusion** - ### **Versatile for Customization:** This versatile recipe provides a base for customization based on personal taste and available ingredients. - ### **Maximizing Flavors:** For an extra depth of flavors, consider using homemade chicken stock instead of canned broth. - ### **Tortellini Variety:** Various types of tortellini can be substituted, whether a cheese-stuffed variety or spinach tortellini, to add a different textural experience. - ### **Seasonal Vegetables:** Incorporate seasonal or favorite fresh or flash-frozen diced or shredded veggies for a more vibrant end result. - ### **Serving Suggestions:** Elevate the presentation by adding toasted bread crumbs, grated Parmesan cheese, or a drizzle of extra-virgin over a serving bowl for heightened flavors and visual appeal.

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