CHICKEN TORTELLINI SOUP RECIPE RECIPES

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QUICK CHICKEN TORTELLINI SOUP RECIPE | JEFF MAURO | FOOD ...



Quick Chicken Tortellini Soup Recipe | Jeff Mauro | Food ... image

Provided by Jeff Mauro, host of Sandwich King

Categories     appetizer

Total Time 1 hours 5 minutes

Cook Time 35 minutes

Yield 6 to 8 servings

Number Of Ingredients 14

1 tablespoon olive oil
2 chicken wings 
3 bone-in, skin-on chicken breasts (about 2 1/2 pounds) 
3 carrots, diced 
3 stalks celery, diced 
2 shallots, minced 
Couple splashes dry sherry 
24 cups (6 quarts) good-quality, low-sodium chicken stock 
4 sprigs fresh thyme, chopped 
1 bay leaf 
Kosher salt and freshly ground black pepper 
1 lemon, zested and juiced, plus lemon wedges, for garnish
2 cups cheese tortellini 
Chopped fresh parsley, for garnish

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.

TOMATO TORTELLINI SOUP RECIPE: HOW TO MAKE IT



Tomato Tortellini Soup Recipe: How to Make It image

No one will guess that you cheated by using canned tomato soup. This lovely soup tastes homemade all the way! —Sandra Fick, Lincoln, Nebraska

Provided by Taste of Home

Categories     Lunch

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 10 servings (2-1/2 quarts).

Number Of Ingredients 12

1 package (9 ounces) refrigerated cheese tortellini
2 cans (10-3/4 ounces each) reduced-sodium condensed tomato soup, undiluted
2 cups vegetable broth
2 cups 2% milk
2 cups half-and-half cream
1/2 cup chopped oil-packed sun-dried tomatoes
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon dried basil
1/2 teaspoon salt
1/2 cup shredded Parmesan cheese
Additional shredded Parmesan cheese, optional

Steps:

  • Cook tortellini according to package directions., Meanwhile, in a Dutch oven, combine the soup, broth, milk, cream, tomatoes and seasonings. Heat through, stirring frequently. Drain tortellini; carefully add to soup. Stir in cheese. Sprinkle each serving with additional cheese if desired.

Nutrition Facts : Calories 245 calories, FatContent 11g fat (6g saturated fat), CholesterolContent 42mg cholesterol, SodiumContent 756mg sodium, CarbohydrateContent 27g carbohydrate (10g sugars, FiberContent 2g fiber), ProteinContent 10g protein.

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