Friday Food : Tomato Florentine and Tortellini with Chicken Soup

What I’m sharing today has become a staple in my diet. I have had this soup probably 6-7x in the last two weeks. Not lying. I made it on a whim after seeing a few different ideas for tomato and tortellini soup. Then, while walking through BJs Whole Sale Club, I noticed a package with a very catchy name for what I had “invented”. Tomato Florentine and Tortellini with Chicken. Much nicer to the ears and tongue than my previous idea of “creamy tomato soup with spinach, chicken, and tortellini”. Or is it? Regardless, I find it very filling and easy to pair with other items if needed. It also freezes and reheats well (not that this soup would be around long enough to need to be frozen!)

Tomato Florentine and Tortellini with Chicken Soup

What you will need:

  • 1 package (9 ounces) refrigerated tortellini
  • 1-2 boneless, skinless chicken breasts (cooked and shredded)
  • 2 cans tomato soup, undiluted
  • 2 cups broth (chicken or vegetable)
  • 2 cups half-and-half cream
  • 1 can fire roasted diced tomatoes (drained)
  • 1 cup frozen chopped spinach (thawed)
  • 1 teaspoon dried basil
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • Optional : shredded Parmesan cheese

Directions:

  1. Prepare tortellini according to package directions
  2. Prepare chicken (I place mine in an oven safe dish, add about 1 cup of water and bake for 45-60 minutes at 350 degree F. Some may take as quick at 30 minutes, use an internal thermometer to confirm safe temperature)
  3. Meanwhile, in a large pot, combine the soup, broth, cream, tomatoes, spinach and seasonings
  4. Heat through, stirring frequently
  5. Add tortellini and chicken
  6. Allow to simmer and have flavors combine
  7. Serve topped with optional shredded cheese

Comments & Photos:

Other delicious soups you might want to try?

Pictured first is Cheeseburger Soup. I found the recipe on allrecipes.com. I followed everything listed, which is why I’m linking, except for the following small changes.

  • I increased the veggies to 1 cup each
  • Instead of 3 cups of chcken broth I used 1 can (which is about 2 cups) and 1 cup water
  • I used whole milk
  • Instead of sour cream, I topped mine with Chobani plain Greek yogurt

Pictured second is Healthy Broccoli Soup from Mrs. This or That. I left out the onion and garlic and used whole milk (probably makes it less healthy). Honestly, I was hesitant when I first made the soup, how would it taste with so many different flavors? It’s wonderful though! A must try.

You can also check out my previous posts for pictures 3 through 5.

Pizza Soup

Cowboy Stew

Vegetable Soup with Yams

The very last image is Chicken Noodle Soup. Probably one of the easiest items to make. I made mine when I made the cheeseburger soup, to use the extra carrots and celery. Here’s how to make my very quick and easy version.

Ingredients:

  • 1-2 boneless, skinless chicken breasts, cooked and shredded
  • 1 can chicken broth
  • 1 cup chopped celery
  • 1 cup chopped carrots
  • 8 oz (1 cup) whole grain wide noodles

Directions:

  1. Combine all ingredients in a large stock pot
  2. Turn heat to low and allow to simmer until noodles and vegetables are tender
Yep, there ya have it! A two step recipe. Add additional broth or water to meet your needs. Add salt, pepper, bay leaves, whatever other spices float your boat too!
What are some of YOUR favorite winter soups?

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