Chicken and Spinach Tortellini Soup
One of my favorite go-to lunches is a nice, hearty bowl of soup with a bit of crusty bread. Even today, as we have record high temperatures in Los Angeles, I love to cozy up to a bowl of soup in the afternoon. (Yep, it hit almost 90 yesterday here at my place!)
This recipe is nothing short of a meal in a bowl and it comes together in just minutes! Using a package of refrigerated cheese tortellini and a package of cooked diced chicken breast makes the soup a snap. It could also be a great way to jazz up leftovers if you have extra pasta or chicken from a previous meal.
Whether you are enjoying this unseasonably warm weather here in Southern California or bundling up for a winter chill in other parts of the country, this simple soup is sure to satisfy!
1 (9 ounce) package refrigerated cheese tortellini
1 (14 1/2 ounce) can fat-free, reduced-sodium chicken broth
2 (10 3/4 ounce) cans reduced-fat, reduced-sodium cream of chicken soup
1 (10 ounce) package frozen chopped spinach, thawed
1 (9 ounce) package refrigerated cooked diced chicken breast
2 cups fat-free milk
1/2 teaspoon dried thyme
1/4 teaspoon pepper
Cook tortellini in a Dutch oven according to package directions, using 1 can broth instead of water. Add soup and remaining ingredients, stirring well. Bring to a boil; cover, reduce heat to medium, and cook until thoroughly heated.
Serves 6 ( 1 1/3 cup servings)
Per Serving: Calories 300, Fat 7 g., Sat. Fat 3.1 g., Protein 24.7 g., Carbohydrates 35 g., Fiber 2.6 g., Cholesterol 68 mg., Sodium 759 mg.
Exchanges: 2 starch, 1 vegetable, 2 lean meat
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