Recipe: Chicken Tortellini Soup and Spinach Tortellini Soup
SoupsCHICKEN TORTELLINI SOUP
6 chicken thighs (about 2 1/2 lbs.), trimmed of excess fat
2 t. vegetable oil
2 carrots, diced
2 stalks celery, sliced
1 large onion, chopped
1/3 cup soy sauce
1 (9-oz.) package fresh or frozen cheese tortellini
Brown chicken in hot oil in Dutch oven or large saucepan over medium-high heat. Remove chicken from pan. Drain off excess fat, reserving about 1 tablespoon.
Add carrots, celery and onion; saut 3 minutes. Stir in 5 1/2 cups water, soy sauce and chicken. Bring to boil; cover and simmer 15 minutes. Remove chicken; cool.
Meanwhile, cook tortellini according to package directions; drain. Remove skin and bone from chicken and cut meat into bite-size pieces.
Stir chicken into soup; bring to a boil. Stir in tortellini and heat through.
Makes 4 to 6 servings.
SPINACH TORTELLINI SOUP
One 9 ounce package of fresh cheese tortellini
Three 14 ounce cans of chicken broth
One 7 ounce jar of roasted red peppers, drained and chopped
3 green onions, chopped
3 cups of fresh spinach, stems removed
1/4 cup of grated Parmesan cheese
Cook the tortellini according to the package directions. Drain. Heat the chicken broth in a large saucepan.
Add the cooked tortellini, peppers, green onions and spinach.
Simmer 1 minutes. Divide into six soup bowls and sprinkle with Parmesan.
Serves 6
6 chicken thighs (about 2 1/2 lbs.), trimmed of excess fat
2 t. vegetable oil
2 carrots, diced
2 stalks celery, sliced
1 large onion, chopped
1/3 cup soy sauce
1 (9-oz.) package fresh or frozen cheese tortellini
Brown chicken in hot oil in Dutch oven or large saucepan over medium-high heat. Remove chicken from pan. Drain off excess fat, reserving about 1 tablespoon.
Add carrots, celery and onion; saut 3 minutes. Stir in 5 1/2 cups water, soy sauce and chicken. Bring to boil; cover and simmer 15 minutes. Remove chicken; cool.
Meanwhile, cook tortellini according to package directions; drain. Remove skin and bone from chicken and cut meat into bite-size pieces.
Stir chicken into soup; bring to a boil. Stir in tortellini and heat through.
Makes 4 to 6 servings.
SPINACH TORTELLINI SOUP
One 9 ounce package of fresh cheese tortellini
Three 14 ounce cans of chicken broth
One 7 ounce jar of roasted red peppers, drained and chopped
3 green onions, chopped
3 cups of fresh spinach, stems removed
1/4 cup of grated Parmesan cheese
Cook the tortellini according to the package directions. Drain. Heat the chicken broth in a large saucepan.
Add the cooked tortellini, peppers, green onions and spinach.
Simmer 1 minutes. Divide into six soup bowls and sprinkle with Parmesan.
Serves 6
MsgID: 0072759
Shared by: Gladys/PR
In reply to: ISO: tortillini soup
Board: Cooking Club at Recipelink.com
Shared by: Gladys/PR
In reply to: ISO: tortillini soup
Board: Cooking Club at Recipelink.com
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1 | ISO: tortillini soup |
cathy ontario canada | |
2 | Recipe: Chicken Tortellini Soup and Spinach Tortellini Soup |
Gladys/PR |
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