Q1: What is the absolute, number one secret to a super creamy soup using blended cottage cheese?

The secret is to temper the cottage cheese before you add it to the hot soup. By whisking a small amount of the hot broth into your blended cottage cheese first, you are gently and slowly raising its temperature. This prevents the cottage cheese from getting "shocked" by the hot liquid, which is the key that keeps it from curdling or separating and ensures a perfectly smooth and velvety final texture.

Q2: Can I make this soup ahead of time?

This soup is at its absolute best when it is served fresh, so the tortellini is perfectly tender. However, you can save a ton of time by preparing the entire soup base (with the chicken and the vegetables) ahead of time and storing it in the refrigerator. When you are ready to eat, you can simply bring the base to a simmer and proceed with adding the cottage cheese and the fresh tortellini.

Q3: Can I freeze this soup?

Because this soup contains both dairy (cottage cheese) and pasta (tortellini), it is not an ideal candidate for freezing . The texture of both the cream-based broth and the tender tortellini can change significantly upon thawing and reheating, often becoming a bit grainy or mushy.

Q4: Can I make this recipe in a slow cooker or an Instant Pot?

Yes! To make it in a slow cooker , simply sauté your aromatics on the stovetop first. Then, transfer them and all the other ingredients (except for the cottage cheese and the tortellini) to your slow cooker and cook on Low for 4-6 hours or on High for 2-3 hours . Stir in the tempered cottage cheese and the tortellini during the last 15-20 minutes of cooking. For the Instant Pot , use the "Sauté" function to cook your aromatics. Then, add the chicken, seasonings, and broth, secure the lid, and pressure cook on High for 8 minutes . Perform a quick release, and then stir in the tempered cottage cheese and the tortellini and let it simmer on the "Sauté" function for a few minutes.

Q5: What is the best kind of cottage cheese to use?

For the absolute richest and creamiest result, a full-fat (4%) small curd cottage cheese is the best choice. A 2% or a low-fat cottage cheese will also work, but the final soup will be slightly less rich.

High-Protein Creamy Chicken Tortellini Soup

A hearty and ‘protein-packed’ creamy soup featuring chicken and cheese tortellini with a Southwestern flair. The recipe uses a unique, healthy method to create a creamy base by blending cottage cheese until smooth. The soup starts with a flavor base of sautéed bell peppers and onions, seasoned with chili powder and cumin. This is simmered with chicken broth, fire-roasted tomatoes, corn, and cooked chicken. Refrigerated cheese tortellini and the blended cottage cheese are stirred in at the end to create a rich and satisfying one-pot meal.

Author: Grace

Ingredients

1 Tablespoon avocado oil
2 medium bell peppers, diced
1 cup diced onion
1 Tablespoon minced garlic
1 Tablespoon chili powder
1 teaspoon cumin
1/4 teaspoon cayenne pepper
2 teaspoons salt
12 ounces frozen corn
1 (14.5-ounce) can diced fire-roasted tomatoes, undrained
6 cups chicken broth
2 cups diced cooked chicken breast
1 1/2 cups cottage cheese
18 ounces refrigerated cheese tortellini
Lime juice and shredded cheese, for serving (optional)

Instructions

In a large pot or Dutch oven, heat the avocado oil over medium-high heat. Add the diced peppers, onions, and minced garlic. Sauté until the onions begin to soften.
Sprinkle the chili powder, cumin, cayenne, and salt over the vegetables. Stir well and sauté for another 2-3 minutes until fragrant.
Add the frozen corn, the undrained fire-roasted tomatoes, the chicken broth, and the cooked chicken to the pot. Stir and allow the soup to come to a low boil.
Let the soup cook for 5 minutes.
While the soup is cooking, place the cottage cheese in a blender and blend until completely smooth and creamy.
Temper the cottage cheese by whisking 1/4 to 1/3 cup of the hot broth from the soup into it.
Slowly pour the tempered cottage cheese mixture back into the soup, stirring constantly until it is fully incorporated.
Add the refrigerated tortellini to the soup and allow it to cook for 5 minutes, or according to package directions, until tender.
Serve warm with a squeeze of fresh lime juice and a sprinkle of shredded cheese, if desired.

Notes

This recipe uses blended cottage cheese as a high-protein secret ingredient to create a creamy soup base without relying solely on heavy cream.
Tempering the blended cottage cheese with a small amount of hot broth before adding it to the pot is a crucial step to prevent it from curdling.
Using pre-cooked chicken and refrigerated tortellini are key shortcuts that make this a quick and easy weeknight meal.

Find it online: https://www.eatswithsoul.com/high-protein-creamy-chicken-tortellini-soup/