FIVE CHEESE TORTELLINI RECIPE RECIPES

CREAMY CHICKEN TORTELLINI SOUP RECIPE | ALLRECIPES

Creamy Chicken Tortellini Soup Recipe | Allrecipes image

Yum on a cold day. Quick for you busy moms! Serve with garlic breadsticks.

Provided by Christina Egan

Categories Noodle Soup

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield 4 servings

Number Of Ingredients 8

Ingredients

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, CarbohydrateContent 39.9 g, CholesterolContent 113.5 mg, FatContent 29 g, FiberContent 4 g, ProteinContent 28.4 g, SaturatedFatContent 13.7 g, SodiumContent 1644.6 mg, SugarContent 3.3 g

BEST 5-CHEESE MARINARA RECIPE - HOW TO MAKE 5 ... - DELISH

Best 5-Cheese Marinara Recipe - How to Make 5 ... - Delish image

This 5-Cheese Marinara from Delish.com is the good kind of cheesy.

Provided by Lauren Miyashiro

Categories dinner

Total Time 40 minutes

Prep Time 15 minutes

Cook Time 0S

Yield 4

Number Of Ingredients 14

Ingredients

1 lb. penne
1 tbsp. olive oil
1 Onion, finely chopped
2 cloves garlic, minced
kosher salt
Freshly ground black pepper
1 tsp. dried oregano
1 28-oz. can crushed tomatoes
1/4 c. shredded mozzarella
1/4 c. shredded fontina
1/4 c. ricotta
1/4 c. freshly grated Parmesan
1/4 c. shredded asiago
Chopped parsley, for garnish

Steps:

In a large pot of boiling salted water, cook penne according to package instructions. Drain.
In a large skillet over medium heat, heat olive oil. Add onion and cook until softened, about 5 minutes. Stir in garlic and season with salt, pepper and oregano. Cook until fragrant, about 1 minute, then add crushed tomatoes. Bring mixture to simmer and cook for 10 minutes.
Stir in the mozzarella, fontina, ricotta, Parmesan, and Asiago. Cook until the cheese is melty and the sauce is creamy. Check for seasoning, adding more salt and pepper if necessary. Add the pasta and stir until the penne is completely coated in sauce. Remove from heat.
Garnish with parsley and serve warm.

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Cuisine Europe, Italian
Calories 419 calories per serving

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