Creamy Tortellini Florentine Recipes

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

Ingredients

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

CREAMY TORTELLINI FLORENTINE

Creamy Tortellini Florentine image

This side dish was so easy to make, and reminded me of an Italian restaurant-style tortellini dish. Not only is it easy, it's quick, too, only 20 minutes from start to finish! This is also one of those dishes you can "play" with, by adding peppers, garlic, crushed red pepper, oregano, basil, garlic...and on and on! Add the...

Provided by Angela (Grammy) Derby

Categories Pasta

Number Of Ingredients 7

Ingredients

1 (20oz) pkg of refrigerated cheese tortellini
1 c half & half
4 oz cream cheese, cubed
1/3` c grated parmesan cheese
1/4 tsp black pepper
1 (6oz) pkg baby spinach leaves
1 (14oz) can(s) diced tomatoes, lightly drained

Steps:

1. Cook pasta as directed on package. Drain when cooked.
2. While that's cooking, pour milk into a large skillet and add cubed cream cheese. Cook on medium heat, stirring occasionally, for 5 minutes or until cream cheese is melted and mixture has no lumps.
3. Stir in parmesan cheese and pepper. Add spinach; mix well letting spinach wilt a bit. This only takes a minute or two.
4. Add drained pasta and mix lightly. Gently fold in diced tomatoes to heat through.
5. Pour into serving bowl and top with another sprinkling of parmesan, if desired.

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