Easy Chicken Tortellini Soup Tried and True Recipes

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Cook the sausage: Heat the olive oil in a Dutch oven or soup pot and add the sausage. Cook the sausage until browned, breaking it up into crumbles as it cooks. Transfer the sausage to a plate. Cook the vegetables: Add the onion, celery, carrot to the pot and stir. Cook for 3 to 5 minutes, until the onion softens.

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Instructions. Dice the onion, carrot, and celery. Mince the garlic. Add the onion, carrot, celery, and garlic to a large soup pot along with the olive oil. Sauté over medium heat until the onions soften (about 5 minutes). Add the tomato paste and continue to stir and cook over medium heat for about three minutes more.

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Heat a large soup pot over medium heat and add Italian sausage. Cook, crumbling with a spatula until cooked through. Sauté onion, garlic, and Italian seasoning. Create a well and add tomato paste. Cook for 1-2 minutes, stirring. Sprinkle flour into the pot and stir to combine. Cook, stirring frequently, for 1 minute.

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Add flour and cook for 1-2 minutes. Add basil, oregano, hot sauce, mustard powder, and pepper. Stir to combine. Add chicken broth and heavy cream. Bring to a boil, reduce to a simmer. Add kale and tortellini. Cook 3-5 minutes. Taste and add salt if desired. Transfer to serving bowls and add a pinch of red pepper flakes.

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Finally, add 6 cups chicken broth and give everything a brief stir. Place the lid on the slow cooker and cook on high for four hours, or low for eight hours. While the soup is cooking, make the tortilla crisps. Preheat the oven to 400ºF. Stack the tortillas and cut them into strips, about 1/4-inch wide and 2 to 3-inches long.

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Give it a good stir to combine all the ingredients. Step Three: Pour in the vegetable broth, cover the pot, and bring the contents to a boil. After boiling for 5 minutes, reduce the heat to medium. Step Four: Add the heavy cream to the pot and stir well to combine it with the other ingredients.

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Stir the flour into the sausage and cook for 1 minute. It'll be sticky and dry. Gradually add in the chicken broth, stir to combine. Continue cooking until the mixture reaches a simmer, then reduce heat to low and simmer for 15 minutes. Add the cream, then bring it to a low simmer. Add the tortellini and spinach.

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How to Make Tortellini Soup: Sauté Onion: Melt oil and butter in a large saucepan over medium heat. Add the onion and cook, stirring occasionally, for 5 minutes. Add garlic and stir in the flour and cook for another minute. Add Tomatoes and Seasoning: Add the vegetable broth, diced tomatoes, tomato sauce, Italian seasoning, and dried basil.

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Remove bacon with a slotted spoon and set aside. Add sausage, onion, and garlic to the bacon fat and cook 3-4 minutes or until onion is slightly softened. Stir in chicken broth, carrot, celery, basil, and chili flakes if using. Simmer for 5 minutes. Add tortellini and simmer 4-5 minutes or until cooked through.

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Add onion and garlic - sautee onion until soft then press in garlic and season lightly with salt. Pour in broth & tomato sauce and allow the soup to simmer for about 15 minutes. Add tortellini and lightly boil 5 minutes until cooked through. Stir in kale and cream and simmer for 2-3 minutes, or until the kale is softened.

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Add olive oil to a large pot and heat over medium-high. Add the onions, sprinkle with salt and pepper, and cook until softened and translucent, about 5 minutes. Add the garlic and cook for 1 minute more. Add the Italian sausage and cook, breaking up the meat as it browns, until no longer pink, about 5 minutes. Drain excess grease if desired.

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Sprinkle with kosher salt and black pepper. Cover and simmer for 1/2 hour. Add parsley and zucchini and simmer for another 15 minutes or so. Add the tortellini and cook until tender, taste and then add additional salt and pepper to taste. Serve with bread and freshly-grated Parmesan.

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3. Cook for around 5 minutes and then add the tortellini into the pot. This will take around 5 minutes to cook (Image 3). 4. Add the kale for the final minute. Turn off the heat and allow to cool for a minute before stirring the cream into the pot. Season with salt and pepper and enjoy! (Image 4).

Easy Chicken Tortellini Soup Tried and True Recipes

Drain the tortellini in a colander. While the tortellini is draining, roughly chop about 2 cups of fresh spinach into bite-sized pieces. Add the chopped spinach to the sauce in the skillet and stir it in, allowing the heat to wilt the spinach. Add the drained tortellini to the skillet and stir to combine with the sauce.

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Add the vegetable broth and water to the pot. Place a lid on top, turn the heat up to high, and bring it up to a rolling boil. Once boiling, add the tortellini, and continue to boil until the tortellini is tender (about 8 minutes). Turn the heat off, add the spinach, and stir until the spinach has wilted.

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Stir in broth and bring to a boil. Cover and reduce heat to simmer for 10 minutes. Remove lid and add spinach and tortellini. (See notes 3 and 5 below for more details.) Cook according to tortellini package instructions (usually just simmering for a few minutes). Off the heat, stir in parsley and pepper.