Latest recipes

Chicken and tortellini soup recipe

Chicken and tortellini soup recipe


We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

  • Recipes
  • Ingredients
  • Meat and poultry
  • Poultry
  • Chicken
  • Chicken soup
  • Chicken vegetable soup

A highly substantial meal. Serve for a hearty lunch or dinner.

36 people made this

IngredientsMakes: 8

  • 5 chicken thighs
  • 2 litres water
  • 4 cubes chicken stock, crumbled
  • 1 large onion, chopped
  • 3 cloves garlic, finely chopped
  • 3 sticks celery, chopped
  • 6 carrots, chopped
  • 1/2 green pepper, chopped
  • 285g frozen chopped spinach
  • 115g fine egg noodles
  • 225g fresh tortellini (any flavour of your choice)
  • salt and pepper to taste

MethodPrep:15min ›Cook:1hr ›Ready in:1hr15min

  1. Fill a large pot with water and place chicken thighs in the pot. Bring to the boil, then reduce heat and simmer until meat falls from the bone, 45 minutes. Remove chicken, cut up meat and return meat to the pot.
  2. Stir in chicken stock, onion, garlic, celery, carrots and pepper; simmer until vegetables are tender, 10 to 15 minutes.
  3. Stir in frozen spinach and cook until tender, 5 to 10 minutes.
  4. Meanwhile, bring a large pot of water to the boil. Cook egg noodles in water until al dente, 8 to 10 minutes. Drain and reserve.
  5. Stir tortellini into soup and cook until tender, 2 minutes. Stir in reserved egg noodles, salt and pepper. Heat through and serve.

Recently viewed

Reviews & ratingsAverage global rating:(39)

Reviews in English (36)

by Michele D.

I did not have frozen spinach or a green pepper but had fresh spinach and a red pepper. My family loved this soup and would make it again!-22 May 2007

by PUPPIE

The recipe was easy to make and my boy friend liked it very much. i am not a great fan of spinich but it was still very good. i hope to make it soon in the future.-22 Jul 2002

by April's Reality

Great soup! I had a cold and instead of downing a can of condensed chicken noodle soup, I thought I'd make some from scratch. I love spinach, so this was right up my alley and the tortellini was a nice twist as well! I made a few variations---limited the onions and celery just because I'm not a huge fan. I did use fresh spinach instead of frozen and it worked just fine. Instead of meat, I used a three cheese tortellini and omitted the egg noodles (too much pasta). Finally, I didn't go through the trouble of taking the chicken off the bone (thought it made the soup more "hearty" and it falls right off anyway) and I also added a couple teaspoons of butter. All in all---this was a fantastic recipe! I served it with garlic bread and it tasted event better for lunch the next day!!!-30 Nov 2009


Italian Chicken Tortellini Soup

Nothing screams cozy like a giant bowl of Italian Chicken Tortellini Soup! Loaded with tender cheese tortellini, shredded chicken, fresh baby spinach, carrots, and celery… all in a super flavorful chicken broth! Serve this family favorite with extra parmesan cheese and crusty bread.


Chicken Tortellini Soup Recipe

Ingredients:
1 12.5 oz can of chicken (or use freeze-dried chicken)
1/4 c. dehydrated celery
2 T. dehydrated onions
2 1/2 c. water
8 c. chicken broth (or water mixed with chicken boullion)
1/2 tsp. celery seed
1/2 tsp. basil
1/2 tsp. garlic salt
1 tsp. salt
Sprinkle of red pepper flakes (optional)
12 oz package of Barilla Tortellini (yes they are shelf stable!)

Directions:
Bring the water and chicken broth to a boil. Add spices. Add chicken (cut it up small if you like smaller chunks). Add dehydrated celery and onions. Add tortellini after it returns to a boil. Cook according to your package directions (probably about 10-12 minutes). Enjoy!

Jodi’s Notes:
So I have to admit I actually liked this BETTER with the shelf stable tortellinis. They seemed to hold together better and not get as huge and fluffy. And as an added bonus, they are cheaper than the fresh kind. This is such an easy and fast meal when you use all the shelf stable things (no cooking chicken, no chopping veggies, etc.). This would be a great one to add to your three month supply spreadsheet. If you try it and love it let us know in the comments!

Related


Are you tired of the dinner routine?

Stuck in a rut or looking for fun new recipes to try?

Our Facebook Group is growing every day! If you haven’t joined yet, we invite you to come check it out and join the fun.

You can ask for recipe ideas, talk about cooking techniques, or get help figuring out the right new pan set for you. If you’ve already joined, invite a friend along!


Creamy Tortellini Soup Recipe Notes

If you’ve made a creamy tortellini soup before, you’ll recognize some of these tips and tricks:

Curdling: The enemy of any creamy soup is curdled milk! To prevent your creamy-dreamy soup from turning into a creamy-nightmare soup, you’ll want to temper any cream you add. Tempering is bringing the temperature of the milk up so when it hits the hot soup, it doesn’t turn to curds.

Cooked Veggies: If you put vegetables in a soup, why do you need to cook them before? One word: flavor! Sautéing veggies beforehand allows for caramelization, which is where all flavor comes from in cooking.

Noodles: Tortellini may have extra umph in them, but they are still noodles! Treat them just as you would any other pasta, and aim for perfect al dente cooking.

Chicken Tortellini Soup Ingredient Notes

Size: A lot of people make a common mistake when cooking chicken tortellini soup: they buy tortelloniinstead of tortellini. There’s a big difference: size! Tortelloni are much larger and tend to be two-bite pasta while tortellini are smaller and do better in soups.

Tortellini: On the note of tortellini, my favorite type of store-bought tortellini is the Herb Chicken Tortellini from Buitoni! I love the flavor they pack into these tiny morsels. Your soup will thank you!

Veggies: Want to shake things up with some different veggies in your soup? I love experimenting with different root veggies to see what flavors I can bring out. My recent favorite? Parsnips!

Storing Tips

Even though my creamy chicken tortellini soup recipe has the word soup in the name, you’ll want to treat it like a pasta dish. Read on for how best to store your leftovers!

Can You Freeze This?

Sadly, no. Due to the heavy cream base in this soup, the freezer’s high temperatures would decimate the milk and cause lots of unappetizing separation.

If you know you’ll have a ton of soup leftover, your best bet is to cook the tortellini separately. You can freeze tortellini on its own, just not the cream base soup. Tortellini freezes for up to two months.

Make Ahead Tips

One thing I love most about this creamy chicken tortellini soup recipe is how easy it is to make! Tortellini comes premade at the store, so much of this recipe is dump and simmer.

But to cut the time down, you can always chop your veggies early. Chopped veggies will last up to five days in the fridge.

How Long Can You Keep This?

Your creamy chicken tortellini soup recipe will store in the fridge for up to four days. After that, the noodles will become thoroughly saturated by the sauce, and you’ll lose all that wonderful chewy goodness of the tortellini.

But you can always freshen up your leftover soup with a splash of cream! This will give it some extra liquid and help loosen up the sauce.


  • 12 ounces skinless, boneless chicken breast halves
  • 2 teaspoons olive oil
  • 3 cloves garlic, minced
  • 2 (14.5 ounce) cans reduced-sodium chicken broth
  • 3 cups sliced fresh mushrooms
  • 1 ¾ cups water
  • 2 carrots, cut into matchstick strips (1 cup)
  • 2 cups packed torn fresh purple kale or spinach
  • 1 teaspoon dried tarragon, crushed
  • 1 (9 ounce) package refrigerated cheese-filled tortellini

Cut the chicken into 3/4-inch pieces. In a Dutch oven heat olive oil over medium-high heat. Cook and stir chicken and garlic in hot oil for 5 to 6 minutes or until chicken is no longer pink. Stir in chicken broth, mushrooms, water, carrots, kale (if using), and tarragon.

Bring mixture to boiling reduce heat. Simmer, covered, for 2 minutes. Add tortellini. Simmer, covered, for 5 to 6 minutes more or until tortellini is tender. Stir in the spinach (if using).


How do you make Chicken Tortellini Soup?

This Chicken Tortellini Soup can be as gourmet or as simple as your schedule allows. With an already- cooked rotisserie chicken and store-bought chicken stock, this delicious soup can be ready to serve in just thirty minutes! Or, you can go more homemade, and cook your own chicken stock following this recipe. Then add the cooked chicken from making the stock to the finished the soup.

Either way, this Chicken Tortellini Soup is a crowd favorite – and both the swimmers and spectators all loved it!

It’s a classic chicken soup with tender pieces of chicken and cooked tortellini, plus fresh baby spinach and other vegetable including onions, carrots and celery.

But the surprise flavor ingredient is chopped fresh basil – which gets added to the soup, right along with the fresh spinach. The bright, fresh basil flavor is subtle – but it still transforms this Chicken Tortellini Soup into something really special. (In fact, several swim meet parents who ate some of the soup came back to compliment the chef!)


Tortellini Soups

Soups are a great lunch, appetizer, or even a light dinner. They are usually simple to prepare and often only require one pan for cooking the entire thing. Tortellini soup is nice because the pasta adds a little extra heartiness to the soup making it more filling and satisfying. While you can make tortellini from scratch, most recipes call for refrigerated, dried, or frozen pasta to keep things simple.

The broth in the tortellini soups can vary from a light chicken broth to a hearty cream soup to a rich tomato-based mixture. Other ingredients will be widely varied as well including meats like chicken or meatballs and veggies like onions, bell peppers, mushrooms and tomatoes. You'll see we have recipes for both stove-top and crockpot versions of this soup.

Fresh cheese-filled tortellini is mixed with corn, leeks, basil, tomatoes, bell pepper, and zucchini and topped with Parmesan cheese.

Method: crock pot
Time: 2-5 hours

Made with Parmesan cheese, dry tarragon, white rice, chicken broth, cheese tortellini, spinach, boneless skinless chicken breasts, mushrooms, red bell pepper

Method: stovetop
Time: 30-60 minutes

Made with Italian sausage, onion, garlic, diced tomatoes, beef broth, dry red wine, red bell pepper, carrots, frozen chopped spinach, dried basil

Method: stovetop
Time: 1-2 hours

Made with cheese tortellini, pizza sauce, Italian-style stewed tomatoes, pepperoni, beef or chicken broth, Parmesan cheese

Method: stovetop
Time: under 30 minutes

Made with celery, red bell peppers, baby spinach, Roma tomatoes, corn, tomato sauce, chicken stock, dried basil, dried oregano, fresh basil

Method: stovetop
Time: under 30 minutes

Every day we send out a featured recipe and our editor's favorite picks. Don't miss out!

Made with dried thyme, onion, celery, vegetable oil, beef broth, frozen corn, carrots, green beans, potatoes, dried basil

Method: stovetop
Time: 30-60 minutes

Made with onions, carrots, chicken broth, fresh or frozen cheese tortellini, dried basil, crushed red pepper, zucchini, Swiss chard or spinach, black pepper.

Method: stovetop
Time: 30-60 minutes

Made with black pepper, Parmesan cheese, chicken broth, refrigerated cheese tortellini, white kidney or cannellini beans, Italian diced tomatoes, dried basil, red wine vinegar


Here’s how you make chicken tortellini soup!

No hours of making chicken broth…pick up a box of the Imagine or Pacific brand.

No rolling and stuffing tortellini…pick up the already done kind in the fresh pasta part of your supermarket. Now it’s down to sauteeing the veggies in a little butter, tossing in the tortellini and some herbs and spices until it is all cooked up and wonderful, and then ladling it out.

Sprinkle a little grated Parmesan on top and you are all ready for soup heaven.

Oh, and if you have leftovers? A day later after it’s had a chance to soak in all the various flavors, this soup is even BETTER.


INGREDIENTS

Creamy Tuscan Tortellini Soup is made with super easy to find ingredients you probably already have in your house. My recipe calls for wine but you can totally skip it if you’re adverse to alcohol.

  • Olive Oil –
  • Onion
  • Garlic
  • Italian Seasoning
  • Tomato Paste
  • White Wine (optional)
  • Canned Diced Tomatoes
  • Refrigerated Cheese Tortellini
  • Half and Half
  • Parmesan Cheese
  • Kale

Lemon Artichoke Chicken Tortellini Soup Recipe

Lemon Artichoke Chicken Tortellini Soup is perfect for warming up on this chilly fall day. With hearty cheese and spinach tortellini, it’s just right for your lunch.

Thank you, Three Bridges, for sponsoring today’s recipe. As always, all opinions are my own.

Did you know that October is National Pasta Month? We’ve partnered with Three Bridges - makers of premium refrigerated pastas and sauces that are simple, honest and better for you - to create deliciously quick and easy recipes for fall.

I love a hearty soup on a crisp cool day, especially one that is made in 15 minutes time!

Since today is #TortelliniTuesday (move over Taco Tuesday), I’ve decided to create a Lemon Artichoke Chicken Tortellini Soup. I’m always looking for a quick and easy dinner (or lunch) and this soup is the perfect fall meal.

I love using Three Bridges fresh tortellini in my soups. They deliver what people enjoy the most about food – real, quality ingredients and incredible taste – without the guilt or fuss. I can feel confident opening up a package and knowing I’m serving my family the best.

Three Bridges’ deliciously accessible and easy-to- prepare pastas and sauces are always made from premium natural ingredients, like rBST-free cheeses, nutrient-dense spinach and kale, and heirloom tomatoes. Three Bridges products contain no artificial ingredients, preservatives, fillers or hormones.

Let’s talk about how easy it is to make this soup. You’ll start by sweating the onions and garlic in a large stockpot or French oven.

Then add in some fresh lemon zest, lemon juice and white wine. The perfect trifecta to deglaze the soup pot and bring out all the flavors.

Then add the chicken stock to the pot and bring to a rolling boil. Once the stock is bubbling it’s time to reduce the heat and add in the Three Bridges Spinach and Cheese Tortellini, fresh tomatoes, spinach and shredded chicken.

I let the soup simmer for a few minutes and then divide evenly among three bowls. I love to top the soup off with fresh basil.

Pro tip: if you like to make the thin basil threads, here is how you do it: Lay the basil leaves flat on top of each other. Then roll tightly, and thinly slice.

That’s it! Now you know the secret to how easy it is to do.

If you’re looking for a delicious and easy dinner, then give my recipe for Lemon Artichoke Chicken Tortellini Soup a try.

I pair this with a good crusty bread and the meal is ready in minutes.

You can make your own (ahead of time, since the soup only takes minutes) or buy a store-bought bread. You can even find premade breads in the store now that just need to be reheated in the oven.

You can fool your family by placing it in the oven while the soup simmers. They will truly think you’re a miracle worker and an extra win for you—you get to reap the reward of fresh bread and a hearty tortellini soup.

Three Bridges foods are available at natural food and grocery retailers nationwide including Safeway, Raley’s, Target and more.