Chicken Tortellini Soup with Pumpkin Crescent Rolls ($10 Dinner Idea)
Ingredients
Pumpkin Crescent Rolls
- 1 Can Pumpkin Aldi - $1.32 (I used homegrown butternut squash - which was free)
- 1 Tablespoon Yeast Sam's Club - $0.10
- 5 1/2 cups Flour Harris Teeter - $1.97 for 19 cups - $0.57
- 7 Tablespoon Butter Aldi - $3.39 for 1lb - $0.74
- 4 Tablespoon Sugar Aldi - $2.86 for 4lbs - $0.07
- 2 Eggs Aldi - $2.68 for 12 - $0.45
- Salt
- Warm water
Tortellini Chicken Soup
- 1 19-oz bag Cheese Tortellini Publix* - $2.12
- 1 bag Frozen Mixed Veggies Aldi - $0.95
- 9 cups Chicken Broth Aldi - I used 9 chicken bouillon cubes and 9 cups water - $0.60
- 2 cups Diced Leftover Chicken Aldi - 3/4lb at $2.49/lb - $1.87
- 1/2 cup Heavy Whipping Cream Aldi - $4.99 for a quart - $0.62
Instructions
- Follow the linked directions to make Pumpkin Crescent Rolls.
- To make the soup, bring the 9 cups of chicken broth to a boil in a large pot on the stove.
- Add the mixed vegetables and diced chicken and bring to a gentle boil over medium-high.
- Add the tortellini and simmer for 3-5 minutes.
- Add the heavy cream and cook for another two minutes.
- Season with salt and pepper.
- Serve soup with pumpkin crescent rolls on the side. Enjoy!
Notes
*If you can't find cheap tortellini, use your favorite pasta instead. Top with shredded cheese right before serving.
Nutrition
Serving: 1g | Calories: 789kcal | Carbohydrates: 110g | Protein: 30g | Fat: 25g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 151mg | Sodium: 1526mg | Potassium: 666mg | Fiber: 7g | Sugar: 13g | Vitamin A: 14220IU | Vitamin C: 9mg | Calcium: 90mg | Iron: 7mg
Find it online: https://moneysavingmom.com/creamy-tortellini-soup-and-pumpkin-crescent-rolls-10-family-dinner-idea/