Posts Tagged with spinach

Chicken and Spinach Tortellini Soup

Chicken, Soups
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My air conditioner is on as I type this. It’s almost 70 degrees today. And tomorrow it’ll probably get down to the 50’s. Typical winter in Louisiana! But, I couldn’t wait on the weather to make soup! I’ve been wanting soup all week! And today, I got in my kitchen and made this heavenly Chicken and Spinach Tortellini soup!

Olive Garden, I want to challenge you to a soup-off! You Zuppa Toscana against my Chicken Tort soup! Let’s go! Seriously, I really believe that this recipe will win it. 

I love spinach, so I didn’t even bother chopping it up. I just put handfuls of fresh spinach leaves into my Dutch oven. Oh, and let me tell you that the aromatics from the mirepoix allow was incredible! My kitchen smelled so good while preparing this soup!

And it was very, very easy to make. I always encourage you to either make your own chicken stock or use a chicken base instead of those boxes of chicken broth. It really makes a difference in the end product. 

Serve it with some crusty bread and you’ll have the perfect chilly day lunch! Or, turn the AC on like I did and have it year round! 

Happy Cooking,

B. Coop

Chicken and Spinach Tortellini Soup
Serves 4
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Prep Time
15 min
Cook Time
25 min
Total Time
40 min
Prep Time
15 min
Cook Time
25 min
Total Time
40 min
Ingredients
  1. 1 lb chicken breast
  2. 2 tsp olive oil
  3. 3 T butter
  4. 1/2 cup diced onions
  5. 1 cup sliced carrots
  6. 1-2 celery stalks (diced)
  7. 3 T flour
  8. 1 T minced garlic
  9. 5 cups chicken stock or 5 cups water & 5 tsp chicken base
  10. 1 T Italian seasoning
  11. 2 sprigs thyme
  12. 2 T onion powder
  13. 1 T garlic powder
  14. 9 oz package tortellini
  15. 3-4 cups fresh spinach leaves
  16. 1 cup heavy cream
  17. 1 cup grated Parmesan cheese
  18. salt and pepper to taste
Instructions
  1. Preheat oven to 350 degrees F
  2. Season chicken with salt, pepper, and 1 T onion powder
  3. Wrap chicken in foil, place on a baking sheet, and bake for 10-15 or until cooked through
  4. Allow the chicken to rest for 5 mins then chop into bite sized pieces; set aside
  5. In a Dutch oven, heat olive oil and melt butter
  6. Add in the onion, celery, and carrots
  7. Saute for 5-6 mins.
  8. Add garlic and saute for 30 secs
  9. Sprinkle in the flour and stir for 2 mins
  10. Pour in the chicken stock and add in the Italian seasoning, thyme sprigs, onion & garlic powders.
  11. Bring to a boil, lower heat, and allow to simmer for 15 mins
  12. Add in tortellini and refer to package instructions for cooking time; about 7 mins.
  13. Remove thyme stems
  14. Pour in the heavy cream and cheese
  15. Salt and pepper to taste
  16. Add the chicken and spinach
  17. Continue cooking for 4 mins
  18. Serve with crusty bread
  19. Enjoy!
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Chicken & Spinach Stuffed Shells

Chicken, Pasta
Posted on 2 Comments on Chicken & Spinach Stuffed Shells

Again, I’ve found myself with an excess of chicken in my freezer. Thank God for the overflow! However, this chicken’s gotta go. I barely have room for my frozen pineapple emergency stash. So, today, we’re making some Chicken & Spinach Stuffed Shells!

I’m using cream cheese instead of ricotta. Because, everything’s better with cream cheese. And i’m not a fan of ricotta. If you’re with it then use it. It all works. Just don’t skip that Ranch seasoning. BOMB! It adds a certain touch of flavor to it. 

You can shred the chicken if you’d like as well. I wanted to cube it today. I felt cube-ish. Just make sure you season it well. You know how I feel about seasoning every element of the dish. So, cooking the shells in chicken base or broth is mandatory for me. This also keeps us from over doing it with the salt in the stuffing. We don’t need it. The flavor with be there.

Love,

B. Coop

Chicken & Spinach Stuffed Shells
Serves 5
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Prep Time
20 min
Cook Time
30 min
Total Time
50 min
Prep Time
20 min
Cook Time
30 min
Total Time
50 min
Ingredients
  1. 1 lb jumbo shells
  2. 1 T chicken base or 3 chicken bouillon cubes
Alfredo Sauce
  1. 3 T butter
  2. 1 T minced garlic
  3. 2 cups heavy whipping cream
  4. 1/2 cup shredded parmesan cheese
  5. 1 tsp onion powder
  6. salt and pepper to taste
Stuffing
  1. 2 cups cooked chicken
  2. 8 oz package of cream cheese (softened)
  3. 1 cup spinach (chopped)
  4. 1 T Ranch seasoning mix
  5. 1/2 tsp onion powder
  6. 1/2 tsp garlic powder
  7. 1/2 cup shredded Mozzarella
  8. 1/3 cup shredded Parmesan
  9. 1 beaten egg
Topping
  1. 1/3 cup Mozzarella cheese
  2. 1/4 cup grated Parmesan cheese
  3. chopped basil or parsley to garnish
Instructions
  1. Preheat oven to 350 degrees F
  2. Bring a large pot of water to boil
  3. Add in chicken base or cubes and the shells
  4. Cook according to package instructions
  5. Stir often to keep from sticking
  6. Drain.
Sauce
  1. Melt butter and saute garlic
  2. Pour in heavy cream
  3. Once sauce comes to a low simmer add in cheese and season to taste
  4. When the cheese melts and sauce thickens, remove from heat
Stuffing
  1. Mix all ingredients together well.
  2. Stuff each shell with one tablespoon of the stuffing.
Assembly
  1. Ladle one scoop of sauce to the bottom of a 13x9 baking dish and spread it out
  2. Place shells on top of the sauce in the dish
  3. Pour the remaining sauce evenly over the shells.
  4. Cover dish with aluminum foil and bake for 30 mins.
  5. Sprinkle on the rest of the cheese and bake, uncovered, until cheese melts.
  6. Garnish with fresh parsley or basil.
  7. Enjoy!
Coop Can Cook https://coopcancook.com/

Spinach and Artichoke Dip

Recipes, Vegetarian
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My mother is the TOUGHEST restaurant critic. The lady rarely likes her meal. It never fails. I ask, “Ma, how ya like your food?” The response hardly ever changes. “It’s okay. It’ll do.” Really, Lady? However, there is ONE menu item she always loves. Spin dip! She’s been asking me to recreate it for a while. So, here it is!

This dang dip is…you know what, I just want you to try it for yourself! I use frozen spinach, cause y’all know I’m lazy. If you wanna be better than me, blanch your own fresh spinach with ya bad self!!! I also like using marinaded artichokes instead of the ones in a can. It’s delicious with salsa too.

AND MOST IMPORTANTLY!!! USE FRESH CHEESE! Please! If at all possible, grate and/or shred the cheese yourself. I know I sound repetitive, but it really makes a huge difference! Trust me. What’s your favorite restaurant menu item? Want me to recreate it? Let me know in the comments.

Love,
B. Coop

Spinach and Artichoke Dip
Serves 6
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Total Time
40 min
Total Time
40 min
Ingredients
  1. 10 ounces frozen spinach (thawed and drained well)
  2. 4 ounces artichoke hearts (roughly chopped)
  3. 1 T minced garlic
  4. 2 T butter
  5. 10 ounces heavy whipping cream
  6. 8 ounces cream cheese (softened)
  7. 1/4 cup chicken broth
  8. 1 cup mozzarella cheese
  9. 1 cup grated Parmigiano Reggiano
  10. 1 teaspoon onion powder
  11. 1 teaspoon garlic powder (optional)
  12. salt and pepper to taste
Instructions
  1. Melt butter
  2. Add artichokes and saute for 2 mins
  3. Add heavy cream
  4. Bring to a simmer
  5. Stir in cream cheese and broth
  6. When cream cheese melts add 1/2 cup each of mozzarella. and parmigiano reggiano
  7. Stir in spinach
  8. Add in powder(s) and season to taste
  9. Transfer to oven safe dish
  10. Top with the remaining cheeses
  11. Bake for 10-15 mins or until cheese is melted and bubbly
  12. Allow to cool for at least 10 mins
  13. Enjoy with chips or toasted baguettes!
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