CHICKEN AND CHEESE TORTELLINI SOUP RECIPES

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CHICKEN TORTELLINI SOUP RECIPE: HOW TO MAKE IT



Chicken Tortellini Soup Recipe: How to Make It 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

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

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, FatContent 4g fat (2g saturated fat), CholesterolContent 37mg cholesterol, SodiumContent 483mg sodium, CarbohydrateContent 20g carbohydrate (2g sugars, FiberContent 3g fiber), ProteinContent 14g protein. Diabetic Exchanges 2 lean meat

SLOW COOKER CHICKEN TORTELLINI TOMATO SOUP - NYT COOKING



Slow Cooker Chicken Tortellini Tomato Soup - NYT Cooking image

This satisfying soup is an excellent one-pot dinner to come home to after a long day. It takes only 10 minutes to throw it together in the morning and 10 minutes to finish it in the evening. If you plan to be away for eight hours or more, set the cook time for four hours, then set the slow cooker to auto-switch to warm for the remaining time. (This prevents overcooking.) If you’ll be home when the soup is done and can remove it from the heat, it’s best to cook the chicken for five to six hours. Add only the tortellini you will eat right away. Leftover tortellini will get mushy.

Provided by Sarah DiGregorio

Total Time 6 hours 20 minutes

Yield 4 to 6 servings

Number Of Ingredients 16

2 1/2 cups chicken stock
1/4 cup dry white wine
2 tablespoons tomato paste
1 (28-ounce) can crushed tomatoes, preferably fire-roasted
1 tablespoon balsamic vinegar, preferably aged
6 garlic cloves, finely chopped
2 tablespoons chopped fresh oregano (from about 3 to 4 sprigs) 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 needed
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 sliced fresh basil, for serving
Black pepper, for serving

Steps:

  • In a 6- to 8-quart slow cooker, whisk together the stock, wine and tomato paste 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 and stir to combine. Cook on low until the chicken is very tender and the flavors are blended, 5 to 6 hours.
  • Increase the heat to high for 10 minutes. Coarsely shred the chicken with two forks, pressing pieces of chicken against the side of the slow cooker to break the thighs apart. Stir in the spinach so that it wilts into the soup.
  • Stir in the tortellini, cover the slow cooker, and cook until the tortellini 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 serve with Parmesan, basil and black pepper.

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