Alfredo Chicken Tortellini

We love our tortellini soup in my house.  Once I found some room in my freezer, I have been purchasing the huge bag of tortellini from Costco to have on hand since it is so much more cost-effective than the smaller bags from the grocery store.  This recipe is another great use for tortellini and is one my family gobbles up every time I make it.  It is a touch more hands-on than some other recipes we've posted, but I wouldn't include it if it wasn't worth it. (And it still only takes about 30 minutes to make.)  I love the combination of the chicken and bacon, the red pepper and broccoli, and the creamy sauce.

INGREDIENTS:

• 2 cups frozen cheese tortellini
• 1 large boneless skinless chicken breast half, cut into 1-inch cubes
• 4 bacon strips, chopped
• 1/8 teaspoon adobo seasoning (I used a sprinkle each of garlic powder, onion powder, and oregano, plus salt and pepper) 
• 1/2 cup chopped onion
• 1/2 cup (or more) chopped sweet red pepper
• 3 teaspoons minced garlic
• 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
• 1/2 cup 2% milk
• 1/3 cup sour cream
• 2 tablespoons grated Parmesan cheese
• 1 cup (or more) frozen chopped broccoli, thawed and drained

DIRECTIONS:

1. Cook tortellini according to package directions. Meanwhile, in a large saucepan, cook and stir the chicken, bacon and seasoning over medium heat until chicken is no longer pink. Add onion and red pepper; cook and stir until tender. Add garlic; cook 1 minute longer.
2. In a small bowl, combine the soup, milk, sour cream and cheese; stir into chicken mixture. Bring to a boil. Reduce heat; simmer, uncovered, for 5-7 minutes.
3. Drain tortellini; add to chicken mixture. Stir in broccoli; heat through. 

Difficulty: easy to medium - it isn't hard but it is hands-on just about the entire time

Time: about 30 min with prep

Source: adapted from a recipe of the same title from Taste of Home

Creamy Crockpot Tortellini Soup

I always thought that my family wasn't big on soup.  Recently, I realized the truth:  We/they aren't big on canned soup.  But if I make a batch of homemade potato soup in the slow cooker, for instance, that is another story.

Enter this tortellini soup...this amazing tortellini soup. Full of good stuff (like carrots and spinach) that blends so well with favorite flavors, this hearty soup is easy to make and has become my new favorite, for sure.  I guess we are soup people, after all!

INGREDIENTS:

• 24 oz jar spaghetti sauce 
• 2 cups water
• 1/4 cup diced onion (or 1 small)
• 3-4 garlic cloves, minced (or 2 tsp)
• 1/2 cup diced carrots (or 2 medium)
• 1lb ground beef, browned
• 4 cups of loosely packed fresh spinach leaves
• 4 cups beef broth (or 1 carton)
• 8 oz cream cheese, cut into 1 inch cubes
• 8 oz sliced fresh mushrooms
• 16 oz refrigerated or frozen cheese tortellini 

DIRECTIONS:

1. If using frozen tortellini, put bag in refrigerator to begin to thaw.  Combine all other ingredients in the slow-cooker.
2. Cook on LOW for 7 hours or HIGH for 5 hours.  (I have only cooked this recipe on the LOW setting, personally.)
3. Before adding tortellini, break up chunks of cream cheese with a whisk.  Stir in tortellini.  Cover and cook for 20-30 minutes until tender and hot.

Difficulty: easy
Time: ~20 minutes prep, 5.5 - 7.5 hours cooking
Source: http://www.familyfreshmeals.com