Tortellini Soup Creamy

Tortellini Soup Creamy, looking for these recipes? check this for 4 best Tortellini Soup Creamy: Creamy Tuscan Sausage Tortellini Soup (Crockpot) , Creamy Tortellini Spinach Mushroom Soup with Turkey Sausage , Creamy Tortellini Soup with Kale , Creamy Tortellini Soup

Creamy Tortellini Soup

image credit: vercatosso cookpad.com

Ingredients

  • 1/2 lb Chicken breast, cubed
  • 1 14.5 oz can chicken broth
  • 1 9 oz package refrigerated cheese tortellini
  • 2 10.5 oz cans cream of chicken soup
  • 2 cup half-and-half
  • 1 10 oz package frozen chopped spinach, thawed and drained
  • 1 small onion, diced
  • 2 tbsp butter
  • 2 tsp minced garlic
  • 1 tsp thyme
  • 2 tsp ground black pepper (.25 tsp if desired)
  • 1/2 tsp salt
  • 1/2 tsp red pepper flakes or crushed red pepper (NOT red pepper powder!)
  • 1 tbsp Poultry seasoning (1 tsp if desired)
  • Steps

  • Bring chicken broth to boil in soup pot.
  • Add tortellini to chicken broth. Cook according to package directions (cooked through and firm to bite, about 8 minutes).
  • Sautee 1 small, diced onion in 2 TBs of butter w/2 tsp minced garlic. Add thyme, black pepper, salt, red pepper, and poultry seasoning. Also sautee chicken in this mix.
  • Stir chicken/onion mixture, cream of chicken soup, half-and-half, spinach (leave out about 1/2 cup, if desired) with tortellini and chicken broth.
  • Bring to a simmer. Continue cooking until hot (7-10 minutes). Serve.
  • Creamy Tuscan Sausage Tortellini Soup (Crockpot)

    image credit: CoolJewel cookpad.com

    Ingredients

    6 people

  • 1 lb. bulk hot Italian sausage
  • 1 lb. frozen cheese tortellini
  • 3 cups fresh baby spinach
  • 3 TBS. butter
  • 1 small onion, diced
  • 2 cloves garlic, finely chopped
  • 1 cup heavy whipping cream
  • 32 oz. chicken stock
  • 28 oz. canned diced tomatoes
  • 1/2 cup grated Parmesan cheese
  • 1 TBS. Italian blend
  • to taste Salt and Pepper
  • Steps

  • Brown sausage in a pan. Add to crockpot.
  • Melt the butter in a sauté pan and sauté onions and garlic until softened. Then add in the chicken stock, diced tomatoes, heavy cream, Parmesan cheese, Italian blend, salt and pepper. Stir until heated and transfer to crockpot with the sausage.
  • Allow everything to cook in the crockpot on low for about 3-4 hours, except for the spinach and tortellini. Change
  • Add in the frozen tortellini and spinach last, as they cook very quickly. Serve once tortellini is fully cooked. Serve with a loaf of Italian bread. Change
  • Buon appetito!
  • Creamy Tortellini Spinach Mushroom Soup with Turkey Sausage

    image credit: mbailey4402 cookpad.com

    Ingredients

    6 servings

  • 2 tbsp butter
  • 1/4 cup diced onions
  • 1 cup diced mushrooms
  • 1 tsp chopped garlic
  • 10 oz Pre cooked Ground Turkey
  • 1/2 tsp dry Thyme
  • 1/4 cup White flour
  • 1/2 cup cooking white wine
  • 6 cup chicken broth
  • 1/2 cup parmesan cheese
  • 1 cup milk
  • 1/2 cup shredded Italian cheese mix or mozarella
  • 2 cup chopped spinach
  • Steps

    20 mins

  • Melt butter in med size pot.
  • Add diced onions, mushrooms and garlic until ALMOST dry.
  • Add flour and half of white wine until all mixed together (about 3 minutes), then add rest of white wine. Cook another 3 min.
  • Add broth, turkey sausage, thyme and tortellini. Simmer until tortellini is tender (about 8-10 min).
  • Add Parmesan. Stir for 1-2 min.
  • Add 1/2 of the milk until simmering.
  • Add spinach until wilted.
  • Add salt and pepper to taste.
  • Add shredded cheese and simmer to desired thickness.
  • Once the soups sits, it will become thickened. Add remaining milk and reheat as needed.
  • Creamy Tortellini Soup with Kale

    image credit: Lance Wilson cookpad.com

    Ingredients

    8 servings

  • 1 lb Italian sausage removed from the casing
  • 2 onions, diced
  • 4 carrots, diced
  • 4 stalks celery, diced
  • 4 cloves garlic, minced
  • 4 cups water
  • 2 Bou vegetable bouillon cubes
  • 1 Bou beef bouillon cube
  • 1 Tbsp Italian seasoning
  • 3 (12 oz) cans evaporated milk
  • 1/4 cup corn starch
  • 1/4 cup water
  • 1 lb frozen tortellini
  • 6 cup kale, destemmed and torn
  • Steps

  • Turn your slow cooker to high and add 4 cups water and the bouillon cubes. I use Bou brand. Change
  • In a skillet, brown the sausage breaking up the large pieces. Change
  • Add the sausage to the slow cooker. Change
  • Saute the onion, carrot, celery, and garlic until softened. Change
  • Add the vegetables, and the Italian seasoning to the slow cooker. Cook on high for 4 hours, or low for 7 hours. Change
  • Turn the cooker to high if not already and add the evorated milk. Allow to come to a simmer (~30 min) Change
  • Stir the corn starch and 1/4 cup water in a small bowl. All the starch slurry and frozen tortellini to the soup and cook until the pasta is soft (~30 min). Change
  • Add the kale, submerging with a spoon, and cook until the kale wilts and is tender (~10 min). Change
  • Adjust the consistency of the soup with water or milk. I used about a cup. Season with salt and pepper to taste and plate in bowls with crusty bread. Change
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