Chicken And Cheese Tortellini Soup Recipes

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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

CHEESY CHICKEN TORTELLINI



Cheesy Chicken Tortellini image

What's not to love when you combine tortellini, chicken, and broccoli in a flavorful sauce made with chicken broth, milk, cream cheese, and Parmesan cheese? This dinner is a true kid-pleaser!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 35m

Yield 6

Number Of Ingredients 11

2 tablespoons olive oil
8 oz boneless skinless chicken breast, cut into 1/4-inch slices
3 cups fresh small broccoli florets
2 teaspoons chopped garlic
1 1/2 cups Progresso™ chicken broth (from 32-oz carton)
2 packages (9 oz each) refrigerated cheese tortellini
1 cup milk
6 oz cream cheese, cubed (from 8-oz package)
1/2 teaspoon salt
1/2 teaspoon pepper
1/3 cup grated Parmesan cheese

Steps:

  • In 12-inch nonstick skillet, heat 1 tablespoon of the oil over medium-high heat. Add chicken; cook 3 to 4 minutes or until no longer pink; remove from skillet, and keep warm.
  • In same skillet, heat remaining 1 tablespoon olive oil; add broccoli. Cook and stir over medium heat about 3 minutes or until broccoli is bright green. Add garlic to skillet; cook about 30 seconds or until fragrant.
  • Add chicken broth and tortellini. Heat to simmering; cook 3 minutes. Stir in milk, cream cheese, salt and pepper. Cook over medium heat 3 to 5 minutes, stirring occasionally, until cream cheese is melted; stir in Parmesan cheese.
  • Add chicken back to skillet; cook 1 to 2 minutes or until heated through. Garnish with additional Parmesan cheese, if desired.

Nutrition Facts : Calories 370, Carbohydrate 24 g, Cholesterol 130 mg, Fat 3 1/2, Fiber 2 g, Protein 20 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 600 mg, Sugar 5 g, TransFat 1/2 g

ONE POT CHICKEN WITH TORTELLINI



One Pot Chicken with Tortellini image

This one pot chicken with tortellini is a family friendly meal that's ready in no time! It's packed full of golden brown chicken, veggies and tortellini, all in a creamy parmesan sauce.

Provided by Sara Welch

Number Of Ingredients 12

1 pound boneless skinless chicken breasts or tenders (cut into 1 inch pieces)
20 ounces of refrigerated tortellini
1 tablespoon olive oil
2 tablespoons butter
2 tablespoons flour
2 1/2 cups chicken broth
1/2 cup heavy cream
1/4 cup grated parmesan cheese
1 1/2 cups fresh spinach
1 cup cherry tomatoes (halved)
salt and pepper to taste
2 tablespoons chopped parsley

Steps:

  • Heat the olive oil in a large pan over medium-high heat.
  • Add the chicken to the pan and season to taste with salt and pepper.
  • Cook, stirring occasionally, until chicken is browned and just cooked through, 4-5 minutes.
  • Remove the chicken from the pan; cover with foil to keep warm.
  • Add the butter to the pan and melt; whisk in the flour and cook for 1 minute.
  • Stir in the chicken broth and cook 2 minutes or until slightly thickened.
  • Add the tortellini to the pan and bring to a boil; cook for 4 minutes, stirring occasionally to make sure tortellini is coated with liquid.
  • Stir in the cream and parmesan and cook for 1 more minute.
  • Add the chicken back to the pan along with the spinach. Cook for 2-3 minutes, or until spinach is wilted.
  • Fold in the tomatoes. Sprinkle the parsley over the top and serve.

Nutrition Facts : Calories 238 kcal, Carbohydrate 6 g, Protein 4 g, Fat 22 g, SaturatedFat 12 g, Cholesterol 61 mg, Sodium 699 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

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 AND CHEESE-TORTELLINI SOUP



Chicken and Cheese-Tortellini Soup image

Add vegetables to this no-fuss chicken and pasta soup ready in just 35 minutes - a hearty delightful meal.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 35m

Yield 2

Number Of Ingredients 8

2 boneless, skinless chicken breast halves (about 1/2 pound)
1 medium carrot, sliced (1/2 cup)
2 to 3 medium green onions, sliced (1/4 cup)
1/2 cup cubed parsnip
3 cups chicken broth
1 teaspoon chopped fresh or 1/4 teaspoon dried marjoram leaves
3 ounces uncooked refrigerated or frozen (thawed) cheese-filled tortellini (about 1/2 cup)
2 tablespoons grated Parmesan cheese

Steps:

  • Cut chicken into 1-inch pieces. Heat chicken, carrot, onions, parsnip, broth and marjoram to boiling in 2-quart saucepan; reduce heat.
  • Cover and simmer about 15 minutes, stirring occasionally, until chicken is no longer pink in center and vegetables are almost tender.
  • Stir in tortellini. Heat to boiling; reduce heat. Simmer uncovered about 5 minutes, stirring occasionally, until tortellini are tender. Sprinkle with cheese.

Nutrition Facts : Calories 325, Carbohydrate 20 g, Cholesterol 110 mg, Fat 1, Fiber 3 g, Protein 39 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 1780 mg

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

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