Chicken and Spinach Tortellini Soup | The Daily Dish

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Chicken and Spinach Tortellini Soup

9 Comments | Written on January 5, 2012 at 5:00 am , by

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!

Creamy Chicken-Spinach Soup  (click here to view and print recipe)

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

9 Responses to “Chicken and Spinach Tortellini Soup”

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