Creamy Chicken Tortellini Soup

Creamy Chicken Tortellini Soup

19 Reviews 5 Pics
  • Prep

    10 m
  • Cook

    30 m
  • Ready In

    40 m
Trina
Recipe by  Trina

“Yum on a cold day. Quick for you busy moms! Serve with garlic breadsticks.”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

Directions

  1. Bring a saucepan of water to a boil. Cook chicken in boiling water until no longer pink in the center, 7 to 10 minutes; drain.
  2. Bring chicken broth to a boil in a soup pot; add cheese tortellini, reduce heat to medium-low, and cook until tortellini are cooked through and firm to the bite, about 8 minutes. Stir chicken, cream of chicken soup, half-and-half, spinach, thyme, and black pepper with the tortellini; bring to a simmer and continue cooking until hot, 7 to 10 minutes. Serve hot.

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Reviews (19)

Rate This Recipe
SunnyDaysNora
39

SunnyDaysNora

Here's the thing- as written, this recipe is a GREAT base, but it's pretty bland and I'd probably give it 3 stars. But with some VERY simple changes this is a solid 5 and I don't want to discourage others from making it by only giving it 3. Here's what I changed: Saute 1 small, diced onion in 2 Tbsp of butter with 2 tsp minced garlic. Add thyme (increased to 1 tsp), black pepper (increased to 2 tsp), 1/2 tsp salt, 1/2 tsp red pepper flakes, 1 Tbsp poultry seasoning. Add this mixture to the soup. I also decreased the spinach by about 1/2 a cup because there was just SO much spinach in the soup. After the changes (none of which really change the basic recipe) this soup is PHENOMENAL!!

Sarah
18

Sarah

This is very good. I cooked it with the help of the first review and it turned out really good. The first reviewer is right on!! Less spinach, ect. everything that was suggested was helpful! If u dont have frozen tortellini then u can use packaged also. Love this soup, yum, yum!!

sdgoodin
12

sdgoodin

I made my own cheese tortellini with wonton wrappers and ricotta cheese, chive and parmesean mixture. I put about 2 tablespoons butter, choppped green onion and some fine chopped bell pepper into pan and cooked to soften. I then added 2 cans of broth as one was not enough to cook the tortellini. Fresh spinach was all that I had on hand, chopped and added near the end to wilt properly. An extra sprinkle of grated parmesean on serving and a sprinkle of garlic croutons. This one is definitely a good base that can go in many directions.

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 529 cal
  • 26%
  • Fat
  • 29 g
  • 45%
  • Carbs
  • 39.9 g
  • 13%
  • Protein
  • 28.4 g
  • 57%
  • Cholesterol
  • 113 mg
  • 38%
  • Sodium
  • 1645 mg
  • 66%

Based on a 2,000 calorie diet

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