Tomato Tortellini Soup With Chicken Recipes

SLOW COOKER TOMATO TORTELLINI SOUP

Steps:

• In a skillet, cook Italian sausage until browned and no longer pink. Transfer cooked sausage to slow cooker.
• Add chicken broth, tomatoes and tomato soup to slow cooker. Cover and cook on LOW 6 to 8 hours.
• Stir in cream cheese and cheese tortellini. Cover and cook on HIGH for 15 to 30 minutes, until tortellini is cooked.

CREAMY CHICKEN TOMATO TORTELLINI SOUP

Steps:

• In a dutch oven, warm up the olive oil on medium heat, then add diced onions. Saute for 3-5 minutes, or until onions are translucent and beginning to turn golden. Add garlic and basil, stir around frequently so they don't burn. Cook for one minute, then add tomatoes, chicken stock, bay leaf, and shredded chicken.
• Let soup come to a simmer, cooking for five minutes or so to heat chicken through.
• Add cheese tortellini and let cook for five minutes until cooked through.
• Take pot off the heat, add heavy cream and parmesan cheese, then stir well to melt cheese into the soup. Taste and season with salt and freshly cracked black pepper. Add parsley and extra parmesan to garnish.
• Serve immediately.

SLOW COOKER CHICKEN TORTELLINI TOMATO SOUP

Steps:

• In a 6- to 8-quart slow cooker, whisk together the stock, wine and tomato paste until the paste dissolves. Stir in the tomatoes, vinegar, garlic, oregano, onion powder, red-pepper flakes and salt. (If you are using unsalted stock, add an additional 1/2 teaspoon salt.) Add the chicken and stir to combine. Cook on low until the chicken is very tender and the flavors are blended, 5 to 6 hours.
• Increase the heat to high for 10 minutes. Coarsely shred the chicken with two forks, pressing pieces of chicken against the side of the slow cooker to break the thighs apart. Stir in the spinach so that it wilts into the soup.
• Stir in the tortellini, cover the slow cooker, and cook until the tortellini are al dente and warmed through, about 3 minutes. Taste the soup and add salt if it tastes flat. Ladle the soup into bowls and serve with Parmesan, basil and black pepper.

TOMATO TORTELLINI SOUP

Steps:

• Cook tortellini according to package directions., Meanwhile, in a Dutch oven, combine the soup, broth, milk, cream, tomatoes and seasonings. Heat through, stirring frequently. Drain tortellini; carefully add to soup. Stir in cheese. Sprinkle each serving with additional cheese if desired.

TOMATO BASIL CHICKEN TORTELLINI SOUP RECIPE

Steps:

• Heat a dutch oven or large soup pot over medium heat, add olive oil, yellow onion, and a pinch of salt.
• Cook until onions are translucent, about 4 minutes. If onions begin to brown, add a splash of chicken broth to cool the pot.
• Add in tomato paste and garlic, cook for 1 minute.
• Slice the rind off the end of the parmesan cheese wedge, save the rest for serving.
• Add the tomatoes to the pot and mash with a potato masher or spoon.
• Add broth, sugar, chicken, and parmesan cheese rind to the pot, reduce to low and simmer for about 15 minutes.
• Add refrigerated tortellini, oregano and basil, and simmer until tortellini have puffed up and just cooked through, about 5 minutes.
• Turn off heat. Stir in heavy cream, taste for seasoning and add salt and pepper.
• Serve with freshly grated parmesan cheese, more fresh basil, and crusty bread.

SLOW COOKER CHICKEN TORTELLINI TOMATO SOUP RECIPE

Steps:

• Spray a slow cooker with nonstick cooking spray.
• Place chicken breasts in the bottom of the slow cooker.
• Season with salt and pepper, to taste.
• Top with undrained cans of diced tomatoes, tortellini, and baby spinach.
• Cut the cream cheese into cubes and spread out evenly on top of spinach.
• Pour vegetable broth over the top.
• Cover slow cooker with lid and cook on low for 5-6 hours.
• Once it is done cooking, remove chicken from the slow cooker and shred or cut into bite-size pieces.
• Return chicken to slow cooker and stir until cream cheese is fully incorporated and serve.

PRESSURE COOKER CHICKEN TORTELLINI TOMATO SOUP

Steps:

• In a 6- or 8-quart electric pressure cooker, whisk together the tomato paste, stock and wine until the paste dissolves. Stir in the tomatoes, vinegar, garlic, oregano, onion powder, red-pepper flakes and salt. (If you are using unsalted stock, add an additional 1/2 teaspoon salt.) Add the chicken thighs and stir to evenly combine all the ingredients. Close the lid and cook on high pressure for 10 minutes.
• Let the pressure release naturally for 15 minutes, then release remaining pressure manually. Open the lid. Turn on the sauté setting. If you would like a thicker soup (adding Parmesan at the end will thicken the soup as well), remove the chicken with a slotted spoon and allow the soup to bubble until the desired texture is reached, then stir the chicken back in. Stir in the spinach so that it wilts into the soup. Coarsely shred the chicken with two forks, pressing pieces of chicken against the side of the pot to break the thighs apart.
• Stir in the tortellini and cook until they are al dente and warmed through, about 3 minutes. Taste the soup and add salt if it tastes flat. Ladle the soup into bowls and top with Parmesan, basil and black pepper.

TOMATO TORTELLINI SOUP RECIPE

Steps:

• Cook tortellini according to package directions.
• Meanwhile, in a large stock pot, combine the soup, broth, milk, cream, tomatoes and seasonings. Heat through, stirring frequently. Drain tortellini and carefully add to soup. Stir in cheese. Sprinkle each serving with additional cheese if desired.