CHICKEN & SPINACH TORTELLINI SOUP
Shredded rotisserie chicken is complemented by fresh green spinach and cheese tortellini in this quick-to-fix soup. It makes a great starter or a light meal with a salad and crusty bread. -Charlene Chambers, Ormond Beach, Florida
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 8 servings (2 quarts).
Number Of Ingredients 9
Steps:
- In a Dutch oven, saute mushrooms in butter until tender. Add garlic; cook 1 minute longer., Add broth and bring to a boil. Stir in tortellini; return to a boil. Cook for 7-9 minutes or until tender, stirring occasionally. Add the chicken, spinach and pepper; cook until spinach is wilted. Sprinkle each serving with 1 teaspoon cheese.
Nutrition Facts : Calories 287 calories, Fat 12g fat (5g saturated fat), Cholesterol 90mg cholesterol, Sodium 1130mg sodium, Carbohydrate 17g carbohydrate (2g sugars, Fiber 1g fiber), Protein 27g protein.
CHICKEN SPINACH TORTELLINI SOUP OR CHICKEN SOUP
Onions, garlic, spinach, and tomatoes boost this chicken soup with cheese tortellini recipe. It is fast and easy to make using pre-made tortellini and cooked chicken. Have all of your ingredients chopped in advance and you can have this soup on the table in less than 30 minutes. Serve it with a hearty crusty bread and fresh salad for a complete meal. Although it's fairly difficult to ruin soup, here are some tips and hints to help you produce the most flavorful, satisfying result.
Provided by CHEF GRPA
Categories Lunch/Snacks
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Heat a large stockpot over medium-low heat. Add olive oil and onions. Saute, stirring often, until onions are softened and translucent, about 5 minutes. Add garlic and stir-fry another 2 minutes.
- Add chicken broth, poultry seasoning, and pepper to the pot. Bring to a low boil. Reduce heat, add tortellini, and simmer until cooked through, about 10 minutes. Stir in cooked chicken, spinach, and tomatoes. Cook an additional 5 minutes, gently stirring occasionally, until spinach is limp but still nicely green.
- Garnish with Parmesan cheese, if desired. Serve soup hot with crusty bread and a fresh green salad for a complete meal.
- Note: If you like a strong chicken flavor, add a bouillon cube or 1 teaspoon bouillon granules or paste to the hot broth.
- I have made this soup and every time I make it someone wants the recipe. I made it with rotisserie chicken and also used the new chicken w/herb bouillon cubes. Served it with a small side salad. Excellent. Better than a soup made from scratch!
- Tip's: Although it's fairly difficult to ruin soup, here are some tips and hints to help you produce the most flavorful, satisfying result.
- • Always begin with cold water, never warm or hot.
- • When tasting to adjust flavors, use a stainless steel spoon, not a wooden or sterling silver spoon. Wood and silver disguise flavor on the tongue.
- • A good soup really needs salt, preferably coarse salt. If you must avoid salt, know that the flavor will be greatly diminished. Adding no-salt or low-sodium broth concentrate will help.
- • Don't turn your nose up at this: Chicken feet add not only robust flavor, but gelatinous body to the soup. You can find them at many Asian markets. Fresh chicken feet need to be scalded about five minutes so the skin and toenails can be removed before adding to the stockpot. Calf feet, veal knuckles and beef marrow bones achieve the same goal. Bones also leach nutritious calcium and minerals into the soup.
- • If at all possible, do not use chicken that has been frozen. Freezing forces moisture from the tissues. When the bird is thawed, all that moisture ends up down the drain, leaving a dry and tasteless chicken.
- • Unthawed frozen vegetables should not be added to the soup until the last 15 minutes of cooking time.
- • Use tall, nonreactive stockpots for making soup. Fit the bird to the pot. The base should be just large enough to hold the bird and to cover it with a minimum of water. A pot of heavy construction distributes heat more evenly.
- • To skim or not to skim? For clear soups, many recipes advocate skimming off the foamy solids that rise to the top as the soup cooks. However, there is not only flavor, but nutrition in those solids that will break down as the soup cooks. You can sieve the broth before adding vegetables. For a clearer broth, sift through cheesecloth. Or, you can skim. The choice is yours.
- • Don't let the soup boil. It should simmer very gently or the meat will become tough and the broth cloudy.
- • Dark meat has more flavor than white meat. If you are using chicken parts rather than a whole chicken, keep this in mind. Using only all white meat will result in a much less flavorful result.
- • For those concerned about fat, make the soup in two stages. Cook the chicken with its aromatic vegetables and herbs on one day. Strain the meat and flavorings from the broth. Refrigerate the broth until the fat solidifies on top. Save the fat for other uses or discard. Continue with the soup. Do keep in mind that the majority of the flavor is in the fat.
- • If you are planning ahead, cook the chicken with vegetables and herbs. Freeze the strained stock. If your planned future use includes chicken meat, freeze the meat in the stock to keep it from drying out. You can later thaw and add fresh vegetables, pasta or rice.
- • For a richer broth, remove the chicken from the bones as soon as it is tender and refrigerate. Add the bones back to the soup and continue simmering until desired strength is achieved. Strain and proceed.
- • Cool soup completely before freezing or refrigerating, preferably by placing the pot in a sink of ice and stirring. The pot should be uncovered while it is cooling.
- In the Kitchen Basic chicken soup begins with a broth made by cooking the chicken with savory vegetables (such as onions, carrots, and celery) and herbs (usually sage, thyme, bay leaf and parsley). From the basic stock, you can vary your soup by adding your favorite vegetables, pasta or rice.
- Combinations for chicken soup are as limitless as your imagination. The chicken soup recipe collection covers a wide variety to give you an idea how versatile this family favorite can be, from classic chicken noodle soup to mulligatawny.
- Remember, turkey can be substituted for chicken in most recipes.
- Above all, the prime ingredient in chicken soup is love. Luckily, it is the one ingredient accessible to all in infinite quantities, and you cannot use too much of it.
Nutrition Facts : Calories 438.1, Fat 12.8, SaturatedFat 4.2, Cholesterol 76.3, Sodium 1622.5, Carbohydrate 43.8, Fiber 6.5, Sugar 8.3, Protein 38
THE ULTIMATE CHICKEN NOODLE SOUP
My first Wisconsin winter was so cold, all I wanted to eat was homemade chicken noodle soup. Of all the chicken noodle soup recipes out there, this type of soup is my favorite and is in heavy rotation from November to April. It has many incredibly devoted fans.-Gina Nistico, Denver, Colorado
Provided by Taste of Home
Time 1h
Yield 10 servings (about 3-1/2 quarts).
Number Of Ingredients 15
Steps:
- Pat chicken dry with paper towels; sprinkle with salt and pepper. In a 6-qt. stockpot, heat oil over medium-high heat. Add chicken in batches, skin side down; cook until dark golden brown, 3-4 minutes. Remove chicken from pan; remove and discard skin. Discard drippings, reserving 2 tablespoons., Add onion to drippings; cook and stir over medium-high heat until tender, 4-5 minutes. Add garlic; cook 1 minute longer. Add broth, stirring to loosen browned bits from pan. Bring to a boil. Return chicken to pan. Add celery, carrots, bay leaves and thyme. Reduce heat; simmer, covered, until chicken is tender, 25-30 minutes., Transfer chicken to a plate. Remove soup from heat. Add noodles; let stand, covered, until noodles are tender, 20-22 minutes., Meanwhile, when chicken is cool enough to handle, remove meat from bones; discard bones. Shred meat into bite-sized pieces. Return meat to stockpot. Stir in parsley and lemon juice. If desired, adjust seasoning with additional salt and pepper. Discard bay leaves.
Nutrition Facts : Calories 239 calories, Fat 12g fat (3g saturated fat), Cholesterol 68mg cholesterol, Sodium 1176mg sodium, Carbohydrate 14g carbohydrate (3g sugars, Fiber 2g fiber), Protein 18g protein.
CREAMY CHICKEN, SPINACH AND TORTELLINI SOUP
It is turning cold here in AK fast, so in desperate need of a warming, filling dinner in a hurry, I threw this hearty soup together with ingredients I had on hand. DH absolutely loved it and requested that it become a regular part of our winter soup rotation :)
Provided by under12parsecs
Categories Weeknight
Time 40m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- In a soup pot, heat oil over medium high heat. Add onion and carrot and saute until onion is translucent. Add garlic, bay leaf, herbs, chili flakes, cinnamon, nutmeg, salt and pepper. Saute 1 minute more.
- Add chicken stock (or broth, or water and bullion) and and extra bullion if using. Simmer for 10 minutes. Add uncooked tortellini and simmer according to package directions in the soup.
- Add cream of chicken soup, chicken (I use leftover roast tenderloins that had been marinated in buttermilk, garlic, thyme, dijon mustard and salt), and spinach and simmer until heated through. Add milk and simmer just until heated. Serve and enjoy!
More about "chicken spinach tortellini soup or chicken soup recipes"
CHICKEN AND SPINACH TORTELLINI SOUP RECIPE - COOK WITH …
From cookwithcampbells.ca
3.6/5 (14)Calories 150Servings 6Calories 150 per serving
CHICKEN SPINACH TORTELLINI SOUP RECIPE - PEG'S HOME …
From pegshomecooking.com
SPINACH CHICKEN TORTELLINI SOUP - TASTY KITCHEN
From tastykitchen.com
CHICKEN TORTELLINI SOUP {WITH SPINACH!} - SPEND WITH …
From spendwithpennies.com
CHICKEN & SPINACH TORTELLINI SOUP | TASTY KITCHEN: A …
From tastykitchen.com
EASY CHICKEN-AND-SPINACH TORTELLINI SOUP RECIPE
From countryliving.com
Cuisine American, ItalianTotal Time 30 minsServings 4-6
- Heat oil in a large pot over medium heat, Add onion and cook, stirring occasionally, until softened, 5 to 7 minutes.
BEST CHICKEN AND SPINACH TORTELLINI SOUP RECIPES - FOOD …
From foodnetwork.ca
2.9/5 (79)Total Time 40 minsServings 6
CHICKEN, SPINACH & MUSHROOM TORTELLINI SOUP RECIPE | RECIPES.NET
From recipes.net
CHICKEN TORTELLINI SOUP WITH SPINACH - ORGANIZE YOURSELF SKINNY
From organizeyourselfskinny.com
EASY CHICKEN ALFREDO TORTELLINI SOUP (WITH MUSHROOMS & SPINACH)
From foodtalkdaily.com
CHICKEN AND SPINACH TORTELLINI SOUP | COOK'S COUNTRY RECIPE
From americastestkitchen.com
CHICKEN TORTELLINI SOUP RECIPE EASY CHICKEN RECIPES HOW TO VIDEO
From xxphotoz.com
15 PANERA CHICKEN TORTELLINI SOUP RECIPE - SELECTED RECIPES
From selectedrecipe.com
TORTELLINI SOUP - SEMI HOMEMADE RECIPES
From semihomemaderecipes.com
CHICKEN SPINACH TORTELLINI SOUP - FIFTEEN SPATULAS
From fifteenspatulas.com
10 BEST CHICKEN TORTELLINI SOUP WITH SPINACH RECIPES
From yummly.com
EASY CHICKEN TORTELLINI SOUP [VIDEO] - THE RECIPE REBEL
From thereciperebel.com
EASY CHICKEN TORTELLINI SOUP RECIPE - PUREWOW
From purewow.com
CREAMY TUSCAN TORTELLINI SOUP | SIMPLE HEALTHY RECIPES, COMPLEX …
From orchidsandsweettea.com
CHICKEN, TORTELLINI, & SPINACH SOUP WITH PESTO RECIPE
From myrecipes.com
CHICKEN TORTELLINI SOUP WITH BROCCOLI RECIPE | ALLRECIPES
From test.element.allrecipes.com
CREAMY TORTELLINI SOUP RECIPE
From allrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love