Creamy Chicken & Tortellini Soup Preparation

Spinach, garlic, and cream cheese come together for a comforting dinner perfect for cozy fall nights.

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Creamy Chicken & Tortellini Soup Preparation

Included Ingredients

Chicken, carrot, celery rib, spinach, onion, tortellini, bouillon, salt, seasonings.

Groceries Needed

  • Low-fat cream cheese or half-and-half
  • Parmesan cheese

Optional Additions

  • Garlic Salt (for stronger flavor)

Preparation & Serving Instructions

Cook times are for frozen meals. Times may vary by slow cooker/pressure cooker. Ensure all food reaches 165°F (74°C) before serving. If cooking a thawed meal, use the shorter cooking time listed as a guideline.

Cook: Follow the cooking instructions below.

Serve: Top with parmesan cheese before serving.

Low Carb Serving Suggestion:

Omit tortellini, serve with additional veggies

Small

3 Servings

Stovetop

Cook from frozen in a medium saucepan over medium heat. Add 2 cups of water and break up as it thaws and cooks. Bring to a boil. Reduce heat to low, cover and cook for 25-30 minutes. Add 2 oz cream cheese (or 1/4 cup half-and-half) to liquid and stir until melted. To thicken, mix 1/2 Tbsp flour + 1/2 Tbsp cold water and add to pot. Stir. Add chicken and 1/2 bag of frozen tortellini and allow to simmer 10-15 more min while stirring. Can also cook tortellini separately on stovetop before adding to the soup. *If you prefer a more brothy soup, instead add 2.5 cups of water and 1/2 tsp of bouillon before cooking.

Pressure Cooker

Add 2 cups of water. Cook on manual for 15-20 min, or to an internal temperature of 165 F, natural pressure release. *If chicken isn't cooked through after 20 min, shred and return to pressure cooker on sauté setting. Once chicken is cooked through, remove and shred or cube. Switch pressure cooker to saute setting. Add 2 oz cream cheese (or 1/4 cup half-and-half) to liquid and stir until melted. To thicken, mix 1/2 Tbsp flour + 1/2 Tbsp cold water and add to pot. Stir. Add chicken and 1/2 bag of frozen tortellini and allow to simmer 10-15 more min while stirring. Can also cook tortellini separately on stovetop before adding to the soup. *If you prefer a more brothy soup, instead add 2.5 cups of water and 1/2 tsp of bouillon before cooking.

Slow Cooker

Add 2 cups of water. Using a 1.5-2 quart slow cooker, cook on low 3-4 hours or to an internal temperature of 165° F. Once chicken is cooked through, remove and shred or cube. Add 2 oz cream cheese (or 1/4 cup half-and-half) to liquid and stir until melted. To thicken, mix 1/2 Tbsp flour + 1/2 Tbsp cold water and add to pot. Stir. Add chicken and 1/2 bag of frozen tortellini and allow to simmer for 10-15 more minutes. Can also cook tortellini separately on stovetop before adding to the soup. *If you prefer a more brothy soup, instead add 2.5 cups of water and 1/2 tsp of bouillon before cooking.

Seasoning

For stronger flavors, add 30-60 minutes before serving:

Garlic Salt | ¼ tsp

Medium

6 Servings

Slow Cooker

Add 4 cups of water. Cook on low 3-4 hours, or to an internal temperature of 165° F. Remove chicken and cube. Add 4 oz cream cheese (or ½ cup half-and-half) and stir until melted. To thicken, mix equal parts 1 Tbsp flour and cold water and add to pot. Add chicken and a full bag of frozen tortellini. Simmer for 10-15 minutes. Can also cook tortellini separately on stovetop before adding to the soup. *If you prefer a more brothy soup, instead add 5 cups of water and 1 tsp of bouillon before cooking.

Pressure Cooker

Add 4 cups of water. Cook on manual for 30 minutes, or to an internal temperature of 165° F. Natural pressure release. Remove chicken and cube. Add 4 oz cream cheese (or ½ cup half-and-half) and stir until melted. To thicken, mix equal parts 1 Tbsp flour and cold water and add to pot. Add chicken and a full bag of frozen tortellini. Simmer for 10-15 minutes. Can also cook tortellini separately on stovetop before adding to the soup. *If you prefer a more brothy soup, instead add 5 cups of water and 1 tsp of bouillon before cooking.

Seasoning

For stronger flavors, add 30-60 minutes before serving:

Garlic Salt | ½ tsp

Nutrition Facts

Serving Size | 5 oz
350 Calories | 8g Total Fat | 35g Carbs | 2g Fiber | 34g Protein | 2g Sugars | 3g Sat. Fat | 1279mg Sodium

Allergens: Soy, Gluten, Eggs, Dairy, Corn. Your meal package will identify if substitutions have been made.

Nutrition Facts and allergen data apply to standard recipes only and do not reflect allergy substitutions or customer-provided ingredients.

The above Nutrition Facts refer to meals prepared at in-person classes and may slightly differ from delivered meals. Please refer to the label on the meal for the most accurate nutrition information.