Lunch Menu: Chicken Alfredo Tortellini Soup

A little change up for this week’s lunches. A big batch of soup as we wait for the big rain/snow storm.

Chicken Alfredo Tortellini Soup

  • 2 boneless chicken breasts, cubed
  • 4 boneless chicken thighs, cubed
  • 2 tsp olive oil
  • 6 cups water
  • 1 celery stalk, chopped
  • 4 oz sliced carrots
  • 1 small onion, chopped
  • 2 sprigs parsley, snipped
  • 1 bay leaf
  • 1 tsp garlic
  • 2 tsp salt
  • ½ tsp pepper
  • 20 oz bag cheese tortellini
  • ½ cup half & half
  • ¾ cup grated parmesan, plus additional for garnish

saucepan

In saucepan, heat oil, add chicken and brown lightly.  Add remaining ingredients, except cream & Parmesan.  Bring to a boil, stirring constantly for 1 minute.  Reduce heat, cover and let simmer over medium heat for 20-minutes.  Add half and half & Parmesan simmer 2-3 minutes; stirring constantly to make sure Parmesan doesn’t stick. Serve hot and garnish with additional Parmesan.



 

Friday Recipe Exchange: Feed a Cold

DSC_7466

I have been fighting a cold this week and all I want is orange juice and homemade soup. So, of course, that’s the theme for tonight’s recipe exchange. Soups. And there are plenty on the blog, because both JeffreyW and I love soup. Just search on soups and you’ll come up with almost 300 entries.

Here are few selections:

Cream of Chicken Soup, click here.

From Joshua D (Yutsano), Cauliflower Beer Cheese Soup, click here.

From JeffreyW, three soups:

     Vegetable Beef Soup, picture above and recipe here

     Moroccan Spicy Lamb Soup, recipe here

     Parmesan Potato Soup, with Bacon, click here

What’s cookin’ in your kitchen this weekend? What must have recipe gets you through cold season?

Hands

Tonight’s featured recipe takes very little effort, so you can have quick and easy homemade soup for a weeknight dinner or when feeling under the weather.

Tortellini Soup

  • 2 cups water
  • 3 cups chicken broth
  • 8 oz sliced carrots
  • 14 oz can diced tomatoes (or equivalent fresh)
  • 2 stalks celery, chopped
  • ½ onion, chopped
  • 1 tsp oregano, crushed
  • 1 tsp basil, crushed
  • 1 tsp crushed garlic
  • salt & pepper to taste
  • 1 cup fresh baby spinach, rough chopped
  • 20 oz pkg frozen tortellini
  • 4 oz grated Parmesan

large saucepan

Add all ingredients to saucepan, except spinach, tortellini & Parmesan. Bring to a boil, reduce heat & let simmer for 15 minutes. Add tortellini and bring to boil again, reduce heat, let simmer 10 minutes, add spinach and let simmer additional 5 minutes, until tortellini is tender. Serve with Parmesan garnish.

That’s it for this week. I’ll try and have a Bixby update later…he’s been sleeping a lot the last two days, so I’m thinking, growth spurt.  – TaMara

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Tortellini Chicken Salad

This is one of those quick and easy meals to prepare after a hectic day.  You can cook the chicken anyway you like – boil, broil or fry (if you fry, it works best if you cube it first) – or use leftovers from a previous dinner.  Serve it with Broiled Tomatoes or a fruit platter and dinner is complete.

Tortellini Chicken Salad

  • 19-28 oz (sizes vary) frozen or fresh cheese tortellini, cooked according to package directions, drain*, rinse with cold water & ice cubes. Set aside.

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  • 2 chicken breasts, cooked, cooled & diced
  • 2 celery stalks, chopped
  • 2 green onions, sliced
  • 2 cups frozen sugar snap peas*
  • 4 oz ranch dressing
  • ¼ cup cashews

large bowl

Remove any remaining ice cubes from tortellini, draining well. Add chicken, celery & onions. Thaw snap peas under hot water & drain completely*. Add to salad, along with dressing. Garnish with cashews.

*You can pour the hot water from the tortellini over them if you like.

This Week’s Lunches: Tortellini Soup

This week for lunches I’ve made a batch of Tortellini Soup, served with apples and breadsticks. Bet the guys will be jealous.

Tortellini Soup

  • 2 cups water
  • 3 cups chicken broth
  • 8 oz sliced carrots
  • 14 oz can diced tomatoes
  • 2 stalks celery, chopped
  • ½ onion, chopped
  • 1 tsp oregano, crushed
  • 1 tsp basil, crushed
  • 1 tsp crushed garlic
  • salt & pepper to taste
  • 20 oz pkg frozen tortellini
  • 4 oz grated parmesan

large saucepan

Add all ingredients to saucepan, except tortellini & parmesan. Bring to a boil, reduce heat & let simmer for 15 minutes. Add tortellini and bring to boil again, reduce heat, let simmer 15 minutes until tortellini is tender. Serve with parmesan garnish.