Creamy Chicken Tortellini Soup #vegetarian #food

Creamy Chicken Tortellini Soup #vegetarian #food

Smooth Chicken Tortellini Soup Recipe – a comfortable mix of chicken, vegetables, flavor, cheddar, and tortellini in a slim velvety stock. Helped up!

I haven't expelled the fundamental components that make it extraordinary, for example, delicate chicken, generous cheddar tortellini, and even a little cream. I've quite recently diminished certain fixings, so you can like serving this Creamy Chicken Tortellini Soup to your family.

The children have settled in school. We are outside as frequently as could be expected under the circumstances, getting a charge out of the fresh fall climate and turning leaves. We climb. We wear hoodies. We pick apples. We begin the intermittent flame in the flame pit. Also, we make soup.

There is nothing, nothing, as soothing as strolling into the house in the wake of a difficult day to the drifting smell of chicken tortellini soup.

Creamy Chicken Tortellini Soup #vegetarian #food

Also try our recipe : SLOW COOKER BROCCOLI CAULIFLOWER CHEESE SOUP #vegan #recipe

Ingredients :

  • 1 tablespoon DeLallo Extra Virgin Olive Oil
  • 1 large sweet onion, peeled and chopped
  • 1 red bell pepper, seeded and chopped
  • 2 cups carrots, sliced
  • 4 cloves garlic, minced
  • 1 1/4 pounds boneless skinless chicken breast (2 large breasts)
  • 9 cups chicken broth
  • 8.8 ounces DeLallo Three-Cheese Tortellini Pasta
  • 1/4-1/3 cup heavy cream
  • 2 tablespoons packed frozen spinach or 1/2 cup fresh baby spinach leaves
  • 2 tablespoons fresh chopped parsley
  • 1 1/2 teaspoons dried thyme leaves or 1 tablespoon fresh thyme leaves
  • 1/2 teaspoon crushed red pepper
  • Salt and pepper

Instructions :

  1. Place a large sauce pot over medium heat. Add the olive oil and chopped onions. Saute for 3 minutes to soften. Then add the chopped bell pepper, carrots, and garlic. Saute another 3 minutes.
  2. Add whole raw chicken breasts, chicken broth, dried thyme, crushed red pepper, 1 teaspoon salt, and 1/4 teaspoon ground black pepper to the pot. Bring to a simmer. Lower the heat a little and simmer 15 minutes, until the chicken in cooked through. Remove the chicken and place on a cutting board.
  3. Turn the heat back to medium. With the broth still simmering, stir in the DeLallo Three Cheese Tortellini. Stir well so it doesn't stick together. Then chop or shred the chicken and place back in the soup.
  4. Once the tortellini is cooked through, about 10-14 minutes, turn off the heat. Stir in 1/4 cup heavy cream, spinach, and parsley. Add a little more cream if desired. Taste, then salt and pepper as needed.

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