Best Chicken Spinach Tortellini Soup Recipes

CHICKEN, SPINACH, AND TORTELLINI SOUP

Steps:

• Melt butter over medium-high heat in a soup pot. Add onion and 1/2 teaspoon salt; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add garlic; cook until fragrant, about 1 minute. Stir in spinach. Cook until thawed and tender, 10 to 12 minutes.
• Pour chicken stock, cooked chicken, tomatoes, water, bay leaves, oregano, parsley, red pepper flakes, salt, and pepper into the pot with the spinach. Bring to a boil; reduce heat and let simmer until reduced, about 40 minutes.
• While soup is simmering, 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 tortellini float to the top and filling is hot, about 10 minutes. Drain.
• Stir cooked tortellini into soup. Serve.

CHICKEN & SPINACH TORTELLINI SOUP

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.

CREAMY CHICKEN, SPINACH AND TORTELLINI SOUP

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!

CREAMY CHICKEN, SPINACH & MUSHROOM TORTELLINI SOUP RECIPE - (4.4/5)

Steps:

• Heat olive oil in a large pot over medium-high heat. Add onion, carrots and mushrooms and saute 3 minutes then add garlic and saute 1 minute longer. Add in chicken broth, chicken, oregano and thyme and season with salt and pepper. Bring to a boil, then reduce heat to medium-low, cover pot with lid and allow to simmer 10 to 15 minutes until chicken is cooked through (it should register 165°F in center on an instant read thermometer). While chicken is cooking, melt butter in a medium saucepan over medium heat. Add flour and cook, whisking constantly 1 minute. While whisking vigorously slowly pour in milk. Season with salt and pepper and bring mixture just to a light boil, stirring constantly. Remove from heat and set aside. Remove cooked chicken from soup and transfer to a cutting board, let rest 5 minutes then cut into pieces. Meanwhile, add tortellini to soup in pot, cover pot with lid and allow to boil over medium heat about 7 minutes (or time directed on package) adding in spinach during last 1 minute. Stir in chicken, white sauce and cream. Serve warm with parmesan cheese.

CHICKEN TORTELLINI SOUP WITH MUSHROOMS AND SPINACH

Steps:

• In a large pot, heat the butter until melted.
• Add the carrots, celery, onions, and garlic. Saute until tender, about 8 minutes.
• Add the mushrooms, fresh thyme, and Mrs Dash. Saute another 5-8 minutes.
• Add the broth and heat to almost boiling.
• Add the tortellini and chicken and simmer until the tortellini are cooked through (about 10 minutes).
• Add the spinach leaves and simmer for 5 minutes until the spinach is wilted.
• Serve hot, topped with parmesan cheese.

CROCKPOT CREAMY TORTELLINI, SPINACH & CHICKEN SOUP

Steps:

• 1. In a medium size skillet, sauté onions with the flour, basil, garlic, tomato paste and olive oil until it makes a paste, about 5 minutes. Add the paste to a 6-quart crock pot.
• 2. Stir chicken broth, undrained tomatoes, chicken, salt and pepper into the paste. Cover crock pot and cook on Low heat for 4 to 6 hours (or cook on High for 3 to 4 hours).
• 3. Remove crock pot lid, stir in tortellini, spinach, and Parmesan cheese. Heat cream in microwave oven for 30 to 40 seconds, and stir warmed cream into crock pot (the cream should be warmed or it's likely to curdle if added while it's still cold).
• 4. Remove chicken from crock pot, and shred chicken or cut into bite-size pieces. Return chicken to the crock pot, stir. Cover crock pot and cook on High heat for 10 minutes more or until tortellini is cooked through.
• 5. Ladle into individual bowls, and serve immediately.

SLOW COOKER CREAMY TORTELLINI, SPINACH AND CHICKEN SOUP RECIPE

Steps:

• How to make it: onions, flour, basil, garlic, tomato paste and drizzle with olive oil. Microwave for 5 minutes, stirring every 90 seconds or so. (The mixture will be pasty and look weird but don't worry it will all be okay in the end). Add the mixture to the slow cooker. 2. Add broth, tomatoes, chicken, salt and pepper to the slow cooker. Stir. Cover and cook on LOW for 4-6 hours or on HIGH for 3-4 hours (or until chicken is very tender). 3. Remove the lid and add in tortellini and spinach, Parmesan cheese and warmed cream (cream should be warmed because it may cause curdling if added in cold). 4. Use a fork to remove the chicken out of the slow cooker. On a cutting board, shred or cut the chicken into bite-size pieces. Add the chicken back into the slow cooker. Put the lid back on and cook on HIGH for about 10 more minutes, or until the tortellini are cooked through. Ladle into serving bowls and enjoy!