CHICKEN ALFREDO TORTELLINI SOUP | SNICKERDOODLES | FALL FOOD FRIDAY COLLAB
#fallfoodfriday #chickenalfredotortellinisoup #snickerdoodles
#fall #soup
If you are looking for a NEW FALL SOUP to try, this is the one for you!!
And if you have tried it, I'm sure you are going to enjoy it through these cooler months!
This is so good, easy to put together & quick to get on the table.
Pick up the ingredients and make this soup.
Be sure & come back to tell me if you did.
And the SNICKERDOOLES, they are delicious & only 5 ingredients!
I've been making these for over 30 years & they are tried & true!
A big thanks for MOSS FAMILY TV for hosting this FALL FOOD FRIDAY collab! I have participated every year & always look forward to it!
Here is a link to their channel ... be sure to check them out!
CHICKEN ALFREDO TORTELLINI SOUP
2 tablespoons unsalted butter
1/2 medium yellow onion, diced
4 ounces baby carrots, halved lengthwise and sliced into half-moons
2 cloves garlic, minced
1 pound boneless skinless chicken breasts, cut into bite-size cubes
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 cup all-purpose flour
4 cups reduced-sodium chicken stock
1 cup half-and-half
1 teaspoon crushed red pepper flakes
9 ounces cheese tortellini, frozen or fresh
2 cups freshly shredded Parmesan cheese
2 ounces fresh baby spinach
INSTRUCTIONS:
Warm a large pot over medium-high heat. Once you can feel the heat when you hold your hand 6 inches above the pot, add the butter and let it melt. Add the onion and carrots. Cook the vegetables until the onions are translucent, about 3 minutes. Add the garlic and cook for 30 seconds.
Then add the chicken, salt and pepper. Stir to combine. Cook for 3 minutes, just to get a little color on the chicken, stirring occasionally. Don’t worry about the chicken being cooked through, because we are going to continue cooking it.
Sprinkle the flour over the chicken and veggies. Stir to coat everything and continue cooking for 2 to 3 minutes to cook out the floury taste. Stir in the chicken stock, half-and-half and red pepper flakes. Continue cooking until the soup thickens, 5 to 10 minutes.
Add the tortellini to the pot and cook until al dente (has a bite to it), 5 to 7 minutes (frozen takes longer). Remove the pot from the heat. Sprinkle a handful of cheese over the soup and stir. Once it has melted into the soup, add another handful. Slowly melting the cheese will give the soup a smooth consistency. Taste for seasoning and add salt and pepper as necessary. Pour into bowls and garnish with the spinach.
RYAN'S SNICKERDOODLES
1 cup shortening
1 cup sugar
2 1/2 cups flour
2 eggs
2 Tbsp sugar, 2 Tbsp cinnamon (mixed together)
Preheat oven to 400.
Cream together shortening, sugar, & eggs until fluffy.
Add flour & mix.
Roll into golf ball size cookies & roll in the cinnamon sugar mixture.
Place on ungreased baking sheet & bake 8-10 minutes.
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Quick & Easy Sausage Tortellini Soup || Fall Soup Recipe
Fall Soup Collab created by
Katt @ Southern Farm and Kitchen
and Shaunna at Mrs.Dickinson1910
Fall Soup Playlist:
○Sausage Tortelli Soup○
1lb mild pork sausage
1 package frozen cheese tortellini (I use great value)
6 cups Chicken Broth or water and chicken bouillon
1 can evaporated milk
About 1 TBSP Oregano, Parsley, and Dried Chives
Pepper
Parmesan for Serving
Directions:
1. Cook sausage with oregano, parsley, dried chives, and pepper. Drain fat.
2. Add broth and evaporated milk and bring to a boil. Lower heat and simmer for 15 min.
3. Add the tortellini and cook until tender, about 3 to 4 min.
4. Serve sprinkled with parmesan.
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#dinnerideas #souprecipe #cookwithme
Tomato Basil Tortellini Soup ♨️ Saladmaster Sizzler
Simple and full of flavor, this tomato soup will be like one you've never had before. Simmered to perfection in the Ultimate Culinaire and full of delicious tortellini, this will be your go-to fall and winter soup of choice! Serve with a side salad and garlic bread. ✅ Full Recipe ➼ ???? Special Offer ➼
Sausage Tortellini Soup: Comfort food in a bowl!
Easy Sausage Tortellini Soup! Sausage tortellini soup is a comfort food in a bowl! It’s loaded with fresh veggies, hearty Italian chicken sausage, tortellini, and in a rich tomato broth. This tortellini soup is ready start to finish in 30 minutes.
FULL RECIPE ????
???? SUBSCRIBE TO THIS CHANNEL:
???? MEDITERRANEAN SPICES:
???? EXTRA VIRGIN OLIVE OIL:
???? PANS:
???? COOKBOOK:
INGREDIENTS:
???? Extra virgin olive oil (I used Early Harvest Greek EVOO)
???? 2 tablespoons extra virgin olive oil
???? 1 yellow onion, chopped
???? 2 large carrots, peeled and sliced into thin rounds
???? 3 garlic cloves, chopped
???? 1 pound Italian chicken sausage, mild or hot, casings removed
???? 1 15-ounce can tomato sauce
???? 4 cups low-sodium vegetable or chicken broth
???? 2 teaspoons Italian seasoning
???? 9 ounces cheese tortellini
???? 3 cups packed fresh baby kale leaves or chopped kale, thick stems removed
???? 1 tablespoon all-purpose flour
???? ½ cup whole milk at room temperature
???? Grated Parmesan cheese, to taste (optional)
???? Red pepper flakes, to taste (optional)
⏱️TIMESTAMPS⏱️
0:00 Intro
0:36 Cooking the veggies
1:04 What kind of sausage do you use?
1:31 Adding the liquids
1:40 Spice it up!
1:53 Cooking the soup
2:04 Adding the tortellini
2:24 Finishing touches
2:59 Taste test
#tortellinisoup #sausage #tortellini #easysoup #souprecipe #soupseason #easysouprecipes #onepotmeal #comfortfood #soup #tortellini #mediterraneanrecipe
Italian Chicken Tortellini Skillet -- one pan! | The Recipe Rebel
PRINTABLE RECIPE & NUTRITION INFO:
Ingredients
▢1 tablespoon canola or olive oil
▢1 lb boneless skinless chicken breasts (about 2) cut into ½ pieces
▢1 tablespoon minced garlic
▢1 teaspoon dried basil
▢1 teaspoon dried oregano
▢1 teaspoon salt
▢½ teaspoon dried thyme
▢⅛ teaspoon red chili flakes (more if you like the heat)
▢14 oz canned diced tomatoes (with liquid) 398 ml
▢1 cup chopped fresh spinach
▢½ cup roasted red peppers (store bought) chopped
▢½ cup cream (any kind – or milk)
▢½ cup chicken broth
▢2 teaspoons corn starch
▢3 cups frozen cheese tortellini (350 grams)
▢1 cup shredded mozzarella
▢2 tablespoons shredded Parmesan cheese
Instructions
In a large skillet, heat oil over medium high heat. Add chicken and cook until no longer pink, stirring as needed, about 3-4 minutes.
Add garlic, basil, oregano, salt, thyme, and chili flakes and and cook 1 minute.
Add tomatoes, roasted red peppers, and cream. Whisk together the corn starch and broth and stir into the pan as well.
Add the tortellini and bring to a simmer over medium high heat. Reduce heat to medium low, cover and cook until tender (about 3-4 minutes).
Stir in spinach and cheeses and serve.
Tuscan Tortellini Vegetable Soup
I loved this Tuscan Tortellini Vegetable Soup from Pampered Chef's TasteBuds recipes in October! I used the Slow Cooker setting on my Quick Cooker, which worked out really well! The flavor of the soup was delicious and paired with the super easy to make Italian Herb Bread, the result was perfect for an evening in autumn!