amazing creamy chicken tortellini soup

Name: Amazing Creamy Chicken Tortellini Soup
Prep time: 45 min
Cook time: 2 h 30 min
Yield: 10
Ingredients: 3 pound(s) chicken parts, skinned (legs and thighs or breasts, your choice!) or 1 1/2 pounds of boneless, skinless chicken; 8 cup(s) chicken stock; 1 cup(s) white onion diced; 1 cup(s) celery diced; 3 large carrots diced; 4 tablespoon(s) butter or margarine (i like butter, it's creamier); 2 can(s) cream of celery soup undiluted; 3 can(s) cream of chicken soup undiluted; 1 can(s) cream of mushroom soup; 1 1/2 cup(s) evaporated milk or half and half; 3 teaspoon(s) poultry seasoning; 1 tablespoon(s) lemon pepper or lemon adobo mexican seasoning; - salt to taste; 2 package(s) fresh prepared or 2 boxes dried tortellini (cheese or pepperoni); 1/4 cup(s) olive oil; 5 clove(s) garlic crushed; 1 cup(s) shredded asiago, romano, parmesan and mozzarella cheese; 5 can(s) water

(1 RATING)

109 Pinches

benita williams

Neosho, MO

Updated on Jan 6, 2012

I created this soup to make my husband dream about it jealously. My italian hubby is a great cook, but sometimes, I just want to be a little bit...mysterious with what I cook, so he can't figure it out.I wanted a soup that was a main course, or an appetizer, that would be good with bread, or with lasagna, and even better the next day (if it lasted!) With five kids, it had to be better than good, creamier than creamy, and easy to make! This soup fit the bill, and he's been in love with it ever since! Hey, after 26 years, a girl's gotta' do what a girl's gotta do, right? Enjoy, y'all!

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prep time 45 Min

cook time 2 Hr 30 Min

method ---

yield 10-12 serving(s)

Ingredients

3 pounds chicken parts, skinned (legs and thighs or breasts, your choice!) or 1 1/2 pounds of boneless, skinless chicken
8 cups chicken stock
1 cup white onion diced
1 cup celery diced
3 large carrots diced
4 tablespoons butter or margarine (i like butter, it's creamier)
2 cans cream of celery soup undiluted
3 cans cream of chicken soup undiluted
1 can cream of mushroom soup
1 1/2 cups evaporated milk or half and half
3 teaspoons poultry seasoning
1 tablespoon lemon pepper or lemon adobo mexican seasoning
- salt to taste
2 packages fresh prepared or 2 boxes dried tortellini (cheese or pepperoni)
1/4 cup olive oil
5 cloves garlic crushed
1 cup shredded asiago, romano, parmesan and mozzarella cheese
5 cans water

How To Make amazing creamy chicken tortellini soup

Step 1

Season Chicken using salt, pepper, and 1/2 of Lemon Pepper or Adobo Seasoning. Brown chicken in stock pot with 1/4 C. of Olive Oil on medium heat. Remove chicken and drain on paper towel lined plate. Reduce heat, and add garlic, onions, celery, and carrots. Cook until onions are caramelized, but do not allow garlic to burn. Remove all vegetables to plate with chicken.

Step 2

Deglaze pan with 1 cup of Chicken Broth. Return all chicken and vegetables to stock pot. Add all Chicken Broth.
Step 3

Add condensed soups.
Step 4

Add Remainder of Adobo Seasoning, remaining poultry seasonings. and water.
Step 5

Simmer on Medium-Low, but do not boil, for 45 minutes, stirring no more than every 10 minutes. Increase heat to Medium, and boil for five minutes.
Step 6

While soup boils, add tortellini, stirring to keep pasta separated. Boil 6 minutes, and remove from heat.
Step 7

Let soup rest for 15 minutes without stirring. Add milk and cheese.
Step 8

Let soup rest for 10 additional minutes before service.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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