We support you, just not your browser.

Your browser hasn’t been updated in a while. For a better experience, we recommend upgrading to the latest version of IE, Google Chrome, Firefox, or Safari.

Ver en Español
  • Facebook
    0
  • Pinterest
    0
  • Save
    0
  • WhatsApp
  • Print
    1

Chicken and Spinach Tortellini Soup

  • Prep 20 min
  • Total 45 min
  • Ingredients 10
  • Servings 5

Ingredients

1
tablespoon olive or vegetable oil
1/3
cup chopped green onions (about 5 medium)
1/3
cup julienne-cut carrots
1
teaspoon finely chopped garlic
1 1/2
cartons (32 oz each) Progresso™ chicken broth
2
cups shredded deli rotisserie chicken (from 2- to 2 1/2-lb chicken)
1
cup frozen small cheese-filled tortellini
1/4
teaspoon ground nutmeg, if desired
1/8
teaspoon pepper
3
cups chopped fresh spinach

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
240
Calories from Fat
100
% Daily Value
Total Fat
11g
17%
Saturated Fat
3g
16%
Trans Fat
0g
Cholesterol
80mg
27%
Sodium
1540mg
64%
Potassium
550mg
16%
Total Carbohydrate
10g
3%
Dietary Fiber
1g
5%
Sugars
1g
Protein
25g
% Daily Value*:
Vitamin A
70%
70%
Vitamin C
6%
6%
Calcium
8%
8%
Iron
15%
15%
Exchanges:
1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 3 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.

Expert Tips

Julienne-cut carrots are available in bags in the produce section of most grocery stores. If they're unavailable, substitute shredded carrots.

Add Italian flair to the soup by garnishing each serving with a teaspoon of pesto.

Directions

  • 1 In 4 1/2- to 5-quart Dutch oven, heat oil over medium-high heat. Cook onions, carrots and garlic in oil 3 to 4 minutes, stirring frequently, until onions are softened.
  • 2 Stir in broth and chicken. Heat to boiling. Stir in tortellini; reduce heat to medium. Cover; cook 3 to 5 minutes or until tortellini are tender.
  • 3 Stir in nutmeg, pepper and spinach. Cover; cook 2 to 3 minutes or until spinach is hot.

Rate and Comment