Chicken And Tortellini Florentine Soup Recipes

Steps:

• In a large saucepan, bring broth and water to a boil; add chicken. Reduce heat; cook for 10 minutes. , Add the remaining ingredients; cook 10-15 minutes longer or until chicken is no longer pink and vegetables are tender.

Steps:

• Heat olive oil in a large pot over medium heat. Add onion, carrots, celery, and garlic; cook and stir until onion is translucent, about 5 minutes. Stir in baby spinach.
• Pour chicken broth, diced tomatoes, and lemon juice into the pot. Stir in pepper, oregano, and basil. Bring to a boil; stir in chicken and rice. Reduce heat to medium-low and simmer until flavors combine, about 30 minutes.

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.

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.

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.

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.

Steps:

• Cook pasta according to package directions. Meanwhile, in a large saucepan, saute the chicken, spinach, red peppers, rosemary, garlic powder and pepper in butter until spinach is wilted. Stir in the broth, Alfredo sauce and pesto; cook for 4-5 minutes or until heated through., Drain pasta and add to the soup. Sprinkle with pine nuts and cheese.