Chicken Tortellini Soup
This Chicken Tortellini Soup has the best homemade flavor and is easy to make on the Stove Top or in the Crock Pot. It has the best combination of Italian seasonings, juicy chicken with vegetables, and easy add-ons like spinach or cream!
Recipe:
Chicken Tortellini Soup | Simple, Quick and Easy #onestopchop
This chicken tortellini soup my be my favorite
one now! Try this recipe out and let me know if you agree ????
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INGREDIENTS
2 boneless skinless chicken breasts
64 oz chicken broth
1 medium yellow onion, diced
1 red bell pepper, diced
3 stalks celery, chopped
2 large carrots, chopped
20 oz five cheese tortellini
2-3 cups water
3 tsp Italian seasoning
2 tsp all purpose seasoning
1 tsp smoked paprika
Salt and pepper to taste
1/4 cup fresh chopped parsley
1/4 cup Parmesan cheese, fresh grated
1/4 cup heavy cream
2 sprigs rosemary and thyme, each
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Tuscan Tortellini Soup | Delish
This healthy, hearty soup needs to be in your fall dinner line-up. Get the full recipe here:
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Tomato Tortellini Soup | Perfect soup for a cold fall or winter night!
If you’re ready for a well-balanced quick weeknight tomato soup recipe, then this tomato tortellini soup is the recipe for you. It’s simple, easy-to-make comfort food that is perfect for any cool fall or winter evening. With the addition of tortellini, the soup becomes heartier than the usual tomato soup, which makes it even better!
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Skip ahead:
0:00 Intro
0:37 Preparing the soup base
1:47 Adding in the garlic and tomato paste
3:05 Adding the remaining ingredients and spices
4:20 Adding in the tortellini
4:48 Adding the cream
6:30 Tasting the soup
INGREDIENTS
- 2 tbsp butter
- 2 ribs celery, diced
- 1 medium onion, diced
- 1 tsp salt
- 1/2 tsp black pepper
- 2 cloves garlic, minced
- 2 tbsp tomato paste
- 28 oz diced tomatoes
- 14 oz tomato sauce
- 2 cups tomato juice
- 2 cups chicken stock
- 1 sprig fresh rosemary
- 1 sprig fresh oregano
- 10 oz cheese tortellini
- 1/2 cup heavy cream
- 1/4 cup chopped fresh basil
- 1/4 cup Parmesan cheese
INSTRUCTIONS
- In a 6-quart saucepan, melt the butter over medium-low heat. Once melted, add the celery, onion, salt, and black pepper. Sauté the onion and celery until soft and translucent, 6-8 minutes. Add the garlic and cook until fragrant, 30 seconds. Then add tomato paste. Stir the paste into the mixture and cook until the paste darkens and starts to caramelize, 4-6 minutes.
- After the paste has cooked, pour in the diced tomatoes, tomato sauce, tomato juice, chicken stock, rosemary, oregano, and tortellini. Bring to a boil, cover, and reduce to a simmer. Simmer until the tortellini has cooked, 15-20 minutes.
- Remove the soup from the heat and stir in the cream. Add chopped basil and grated Parmesan cheese.
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