Tortellini Chicken Soup

With fall right around the corner, I thought I'd share an easy soup recipe. Enjoy!

Tortellini Chicken Soup
Start to Finish: 25 min.

Nonstick cooking spray
12 ounces skinless, boneless chicken breast halves, cut into 1/2-inch cubes
6 cups reduced-sodium chicken broth
1/2 cup sliced leek or chopped onion
1 tablespoon grated fresh ginger
1/4 teaspoon saffron threads, slightly crushed (optional)
1 9-ounce package refrigerated herb chicken tortellini or vegetable ravioli
1/2 cup fresh baby spinach leaves or shredded fresh spinach

1. Lightly coat an unheated large saucepan with nonstick cooking spray. Preheat over medium-high heat. Add chicken; cook and stir for 3 minutes. Carefully add broth, leek or onion, ginger, and, if desired, saffron.

2. Bring to boiling. Add tortellini or ravioli. Return to boiling; reduce heat. Simmer, uncovered, for 5 to 9 minutes or until tortellini or ravioli is tender, stirring occasionally. Remove from heat. Top individual servings with spinach. Makes 4 servings.

Nutrition facts per serving:
Calories 222
Total Fat (g) 3
Saturated Fat (g) 0
Cholesterol (mg) 59
Sodium (mg) 1221
Carbohydrate (g) 21
Fiber (g) 3
Protein (g) 29


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