Chicken Tortellini Soup
A while back, my friend Joy and I were talking and she shared with me that she had made this deliciously simple soup. She also said it had scored a nod of approval from her husband Dale and that I should try it and SOON!
So i tried it out one night on my family and got a resounding thumbs up from all of them.
This week I’ve been in Michigan caring for my Mom.
During a routine colonscopy, a cancerous polyp was removed a month or so ago, and the doctor advised to remove the entire section of the colon to make sure the cancer hadn’t spread.
Thank God that the test results on that section came back clear! Much prayer was offered and we all breathed a sigh of relief when that call came. After she went home, Mom had to be on a “soft diet” and the thought of this soup came to me. I fixed it one night and it got a third and unanimous “this is yummy!” so I thought I’d share it with you too!
And best of all?
It’s super simple to make!
There are two ways to make this recipe.
You can add all ingredients to a crock pot, turn it on low and cook it for 5 hours. IF you make it with a crock pot, you should buy frozen tortellini, (which is less expensive and just as good really).
The second way is to simmer it on the stove. It all comes together very quickly for a speedy dinner this way. You can still use the frozen tortellini, but it will take a little longer to cook this way. The fresh tortellini that you buy in the refrigerated cold section of the grocery store cooks lightening quick, in just a few short minutes and is really delicious. I used cheese tortellini but you can use mushroom, or whatever floats your boat! So choose your method and have at it!
Start by adding one box of chicken broth or stock, two (14.5 oz) cans of chopped tomatoes, and one eight-ounce block of cream cheese (both light or fat-free work beautifully) to a large kettle and bring it to a gentle simmer over medium heat. Add in 2 teaspoons of Italian spice and softly simmer and stir the mixture until the cream cheese completely melts and becomes smooth and creamy. It might look chunky or curdly for a minute but it will mellow out soon, just keep stirring. It will resemble a creamy tomato soup.
Next, add in 3 chopped (uncooked) chicken breasts and simmer for 5 minutes or so. If using frozen tortellini, add it in next and cook according to package directions (usually 7 -10 minutes). If using fresh tortellini, hold off a few minutes and add in 4 cups of chopped fresh spinach or kale and then simmer 5 minutes before adding the tortellini. Otherwise, add the spinach when the frozen tortellini has five minutes left.
The result is a creamy tomato soup infused with the flavors of Italy – oregano, basil and parsley, plump and tender tortellini filled with soft warm cheese, and flavor-infused, moist chicken, along with little bits of cooked tomato and tender greens.
Serve a hearty and crusty loaf of bread alongside of the soup and a simple salad and you are all set for a comfort food feast with your honey or family.
This recipe will become a favorite of ours for a long time. It’s simple, delicious and warms your heart (and tummy) in a wonderful way.
- 1 box chicken broth or stock
- 2 (14.5 oz.) cans tomatoes, chopped
- 1 (8 oz.) cream cheese, light or fat free, cubed
- 2 t. Italian spice
- 2 chicken breasts, cubed
- frozen tortellini
- 4 c. chopped spinach or kale
- ½ t. salt\
- ¼ t. pepper
- Parmesan cheese for serving
- Heat chicken broth, tomatoes, cream cheese and Italian spice over medium heat until it boils. Reduce heat to simmer and stir until cream cheese is melted and resembles creamy tomato soup. about 5 minutes.
- Add chicken and simmer 5 minutes
- Add frozen tortellini and cook according to package directions.
- When four minutes remains, add spinach, salt and pepper,
- Serve warm and sprinkled with parmesan cheeese.