30 Minute One Pot Lemon Chicken Tortellini Soup Recipe

30 Minute One Pot Lemon Chicken Tortellini Soup Recipe

30 Minute One Pot Lemon Chicken Tortellini Soup Recipe

  • 12 oz. boneless, skinless chicken thighs*
  • 1 tablespoon olive oil
  • 2 tablespoons butter (may sub olive oil or combo)
  • 1 small onion, chopped
  • 8 oz. sliced mushrooms
  • 1 cup carrots, sliced
  • 4 garlic cloves, minced
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • 1 teaspoon dried parsley
  • 2 teaspoons chicken bouillon
  • Dash – 1/4 teaspoon red pepper flakes
  • 2 bay leaves
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 9 cups chicken stock**
  • 1 15.25 oz. can sweet corn, rinsed and drained
  • 12 oz. fresh cheese tortellini – UNCOOKED***
  • 4 cups fresh spinach, loosely packed
  • 2 tablespoons lemon juice plus more to taste
  • freshly grated Parmesan cheese (optional garnish)
  • lemon zest (optional)
  1. Heat 1 tablespoon olive oil in a large Dutch oven/soup pot oven over medium high heat.
  2. Add chicken and sear on each side, about 2 minutes per side. Remove chicken.
  3. Add 2 tablespoons butter/oil to the now empty pot and heat over medium high heat. Add onions and mushrooms and cook, stirring occasionally for 6 minutes. Add carrots and cook until tender – about 4 minutes. Add the garlic and thyme and cook 30 seconds.
  4. Add remaining spices, corn, chicken stock and chicken back to the pan.
  5. Bring to a boil; cover and reduce to a gentle simmer. Simmer 10 minutes, remove chicken and let rest 2 minutes then shred.
  6. Meanwhile, bring soup back to a boil. Add tortellini and boil 1-2 minutes or until tender.
  7. Remove from heat and stir in spinach, lemon juice and chicken.
  8. Taste and add additional lemon, salt, pepper to taste. Remove bay leaves.
  9. Garnish with freshly grated Parmesan cheese and lemon zest (optional)
  10. Sear chicken as instructed above and add uncut chicken to the bottom of a slow cooker, followed by all of the remaining ingredients EXCEPT for the tortellini, spinach, lemon juice and Parmesan. Cover and cook on low heat 6 – 7 hours or on high for 3-4 hours.
  11. When ready to serve, remove chicken to a cutting board and let rest for 10 minutes. Meanwhile, add tortellini to the slow cooker (turn to high heat if on low). After 10 minutes, shred chicken and add back to slow cooker along with spinach and lemon juice. Tortellini should be about cooked by this time, approximately 15 minutes total. When tortellini is completely cooked and spinach wilted, taste and add additional lemon, salt, pepper to taste. Remove bay leaves.
  12. Garnish with freshly grated Parmesan cheese and lemon zest (optional)

Miso Soup Recipe

Miso Soup

Miso Soup


  • 6 cups water
  • 1 (.5 grams or 1/4 cup) packet bonito (dried fish) flakes (*or see ingredient substitutions below)
  • 1/4 cup white shiro miso (soybean paste)
  • 6 ounces silken soft tofu, cut into 1/4-inch cubes
  • 2 sheets nori (dried seaweed paper), cut into small pieces
  • 3-4 green onions, thinly sliced


  1. First, begin by making your dashi broth.  In a large saucepan, bring the water to a boil over high heat.  Once it reaches a boil, reduce heat to medium-low, and then stir in the bonito flakes.  Let them sit for about 3-4 minutes, or until most of the flakes sink to the bottom of the pan.  Then strain out the flakes, and return the pan with the broth to the stove.
  2. In a separate small bowl, add the miso paste along with 1/2 cup of the dashi broth.  Whisk together until smooth.  Then add the miso back to the saucepan with the rest of the broth.
  3. Add the tofu, nori and green onions to the broth, and gently stir to combine.  Increase the heat to medium-high, and continue cooking for about 5 minutes, or until the soup reaches a simmer.  Then remove from heat and serve immediately, topped with extra green onions if desired.

20-Minute Cheesy Chicken Enchilada Soup


20-Minute Cheesy Chicken Enchilada Soup


  • 2 tablespoons vegetable oil
  • 1 cup diced white onion (about 1 small white onion)
  • 2 cloves garlic, minced
  • 1/2 cup masa harina
  • 3 cups chicken stock
  • 2 cups cooked, shredded chicken
  • 1 1/4 cups (or 1 10-ounce can) red enchilada sauce, homemade or store-bought*
  • 1 (14-ounce) can black beans, rinsed and drained
  • 1 (14-ounce) can diced tomatoes, with juices (I prefer fire-roasted)
  • 1 (4-ounce) can chopped green chiles
  • 1/2 teaspoon ground cumin
  • 8 ounces sharp cheddar cheese, freshly grated
  • 1 teaspoon salt, or more/less to taste
  • optional toppings: tortilla chips/strips, diced/sliced avocado, grated cheese, sour cream, chopped fresh cilantro, and/or pico de gallo

See full instructions on: www.gimmesomeoven.com

Slow Cooker Ham and Mixed Bean Soup

Slow Cooker Ham and Mixed Bean Soup

Slow Cooker Ham and Mixed Bean Soup

1 package 15 or 16 bean soup mix

1 lb. lean ham, with all visible fat trimmed

1 ham bone or ham hock

1 cup onion, chopped

1 15 oz. can diced or stewed tomatoes

1 tsp. chili powder

1 tsp. red pepper flakes (optional)

Juice from 1 lemon

1-2 cloves minced garlic

6-8 cups water

Salt and pepper to taste

See full instructions on : www.thetasteplace.com

Chicken Gnocchi Soup

Chicken Gnocchi Soup

Chicken Gnocchi Soup

1 medium onion, chopped

2 large carrots, peeled and grated

4 stalks celery, chopped

6 cloves garlic, peeled and chopped

2-3 T olive oil

1 Rotisserie Chicken + 1 C reserved broth from the bottom of the chicken container

7 C water

8 chicken bullion cubes

1 (16 ounce) package Potato Gnocchi

4 C half and half

1 1/2 C spinach, chopped

1 t thyme

1/8 t nutmeg

1 T sugar

1/4 C cold water

5 T cornstarch

salt and pepper

2 T butter

See full instructions on : jamiecooksitup.net

Chicken Tortilla Soup

Chicken Tortlla SoupChicken Tortilla Soup


  • 1/2 cup elbows pasta
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 onion, diced
  • 4 cups chicken stock
  • 1 (28-ounce) can crushed tomatoes
  • 1 (4-ounce) can green chiles
  • 2 teaspoons chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon oregano
  • Pinch of cayenne pepper
  • Kosher salt and freshly ground black pepper, to taste
  • 2 cups shredded chicken breast
  • 1 cup roasted corn kernels
  • 2 tablespoons chopped fresh cilantro leaves
  • Juice of 1 lime
  • 1 avocado, halved, seeded, peeled and diced, for serving
  • Tortilla strips, for serving

See full instructions on : damndelicious.net