Chickentortelliniflorentinesoup Recipes

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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.

CHICKEN AND TORTELLINI FLORENTINE SOUP



Chicken and Tortellini Florentine Soup image

This was a big hit with my husband. Delicious flavor and quite filling.

Provided by eve-h

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

Time 45m

Yield 4

Number Of Ingredients 14

1 (12 ounce) package refrigerated cheese tortellini
¼ cup butter
½ large onion, finely chopped
2 cloves garlic, minced
½ teaspoon paprika
½ teaspoon ground cumin
1 pinch dried marjoram
salt and freshly ground black pepper to taste
⅓ cup all-purpose flour
4 cups chicken stock
2 cups shredded cooked chicken
2 cups fresh spinach
½ cup heavy whipping cream
1 cup shredded Parmesan cheese

Steps:

  • 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 the tortellini are tender yet firm to the bite, about 9 minutes. Drain.
  • Melt butter in a pot over medium heat. Add onion and garlic; cook and stir until onion is tender, about 5 minutes. Add paprika, cumin, marjoram, salt, and pepper. Reduce heat to low. Stir flour into the pot. Whisk in chicken stock slowly until fully blended.
  • Bring soup to a boil, stirring frequently until thickened. Add tortellini, chicken, spinach, and heavy cream; stir until heated through, about 5 minutes. Stir in Parmesan cheese until melted, 1 to 2 minutes.

Nutrition Facts : Calories 774.9 calories, Carbohydrate 52.7 g, Cholesterol 185.2 mg, Fat 45.2 g, Fiber 3.3 g, Protein 40.2 g, SaturatedFat 23.8 g, Sodium 1773.3 mg, Sugar 4.3 g

CHICKEN TORTELLINI SOUP



Chicken Tortellini Soup image

Make and share this Chicken Tortellini Soup recipe from Food.com.

Provided by BamaBelle30

Categories     Clear Soup

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

1 cup chicken breast, diced
1 tablespoon butter
2/3 cup carrot, diced
1 cup celery, diced
1 cup onion, diced
3 chicken bouillon cubes
5 1/2 cups water
1 tablespoon parsley, chopped
1/8 teaspoon ground thyme
1/4 teaspoon garlic powder
salt
white pepper
1/2 lb tortellini, cooked

Steps:

  • In 3 qt saucepan, melt butter.
  • Add carrots; saute 2-3 minutes
  • Add chicken and cook 5 mins until chicken is done.
  • Add celery and onions; cook 4-5 minutes
  • Dissolve bouillon cubes in water; add to soup with remaining ingredients except tortellini.
  • Simmer until all vegetables are tender.
  • Salt and pepper; add tortellini.
  • Heat through and serve.

Nutrition Facts : Calories 236.6, Fat 7.5, SaturatedFat 4, Cholesterol 31.9, Sodium 814.4, Carbohydrate 34, Fiber 2.6, Sugar 4.1, Protein 9

ALFREDO CHICKEN TORTELLINI



Alfredo Chicken Tortellini image

This hearty pasta recipe is creamy and cheesy. I'm always trying to come up with new chicken tortellini recipes, and for this dish, I just started putting things together. I was surprised how good it tasted. -Tiffany Treanor, Waukomis, Oklahoma

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 3 servings.

Number Of Ingredients 12

1-1/2 cups frozen cheese tortellini
1 boneless skinless chicken breast half (6 ounces), cut into 1-inch cubes
3 bacon strips, chopped
1/8 teaspoon adobo seasoning
1/3 cup chopped onion
1/3 cup chopped sweet red pepper
3 teaspoons minced garlic
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1/2 cup 2% milk
1/3 cup sour cream
2 tablespoons grated Parmesan cheese
1 cup frozen chopped broccoli, thawed and drained

Steps:

  • Cook tortellini according to package directions. Meanwhile, in a large saucepan, cook and stir the chicken, bacon and adobo seasoning over medium heat until chicken is no longer pink. Add onion and red pepper; cook and stir until tender. Add garlic; cook 1 minute longer. , In a small bowl, combine the soup, milk, sour cream and cheese; stir into chicken mixture. Bring to a boil. Reduce heat; simmer, uncovered, for 5-7 minutes. , Drain tortellini; add to chicken mixture. Stir in broccoli; heat through.

Nutrition Facts : Calories 506 calories, Fat 25g fat (11g saturated fat), Cholesterol 80mg cholesterol, Sodium 963mg sodium, Carbohydrate 41g carbohydrate (9g sugars, Fiber 3g fiber), Protein 29g protein.

TORTELLINI FLORENTINE SOUP



Tortellini Florentine Soup image

Try this delicious soup recipe that combines Classico® Light Creamy Alfredo pasta sauce, baby spinach, chicken, and tortellini. It's ready in under 30 minutes and perfect for weeknight.

Provided by Allrecipes Member

Categories     Pasta by Shape

Time 30m

Yield 6

Number Of Ingredients 7

1 (9 ounce) package refrigerated 3-cheese tortellini
2 (14 ounce) cans reduced-sodium chicken broth
10 ounces Classico® Light Creamy Alfredo pasta sauce
2 cups shredded deli-roasted chicken
½ cup oil-packed dried tomato strips, drained
3 cups lightly packed packaged fresh baby spinach
1 ounce Parmesan cheese, shaved or shredded

Steps:

  • In 4-quart Dutch oven cook tortellini according to package directions. Drain and set aside.
  • In the same Dutch oven combine broth and Classico® Light Creamy Alfredo pasta sauce. Stir in chicken and tomato strips. Heat just to boiling; reduce heat. Simmer, uncovered, for 5 minutes.
  • Add cooked tortellini and spinach to chicken mixture. Cook for 1 to 2 minutes to heat through and wilt spinach. To serve, sprinkle with Parmesan cheese.

Nutrition Facts : Calories 321.3 calories, Carbohydrate 25.5 g, Cholesterol 79.8 mg, Fat 14.1 g, Fiber 1.9 g, Protein 23.9 g, SaturatedFat 6.4 g, Sodium 619.9 mg, Sugar 1.6 g

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