Chicken And Tortellini Florentine Soup Recipes

CHICKEN TORTELLINI FLORENTINE SOUP

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

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.

TORTELLINI WITH CHICKEN FLORENTINE SAUCE

Steps:

• cook tortellini al dente, according to package directions while preparing the rest of ingredients. Do not overcook them!
• saute shallots and garlic in butter about 5-6 minutes.
• add chicken pieces and fry for 3-5 minutes, until outside is cooked.
• pour in 1 cup of chicken broth and add frozen spinach, reduce heat and cook till spinach thaws.
• add sliced mushrooms, bring to a simmer.
• add 1/2 & 1/2 with the Parmesan cheese & season with lots of black pepper.
• let simmer a few minutes.
• stir flour into remaining chicken broth and add to mixture, stir til thick.
• stir in Romano and parsley, reduce heat to keep warm.
• toss with the tortellini.
• If sauce is too thick, you can add more 1/2 &1/2 or more chicken stock, depending on your taste.
• Omit the chicken for a vegetarian meal.