Tuesday, May 17, 2011

Spinach and Chicken Tortellini Soup

Once you have everything ready toss in, this soup takes surprisingly little time to make, and you can freeze some of it for leftovers. I modified it from a Pillsbury "Fast & Healthy" cookbook, which has some great quick and healthy (as the title implies) recipes.

I LOVED this soup. Seriously. Loved it.

Spinach and Chicken Tortellini Soup

2 cans (14 oz each) fat-free, low sodium chicken broth
3 cups water
1/3 cup sliced green onions
1/2 tsp dried basil
2 cloves garlic, minced
8 oz boneless skinless chicken breast, cubed
1 package (9 oz) refrigerated tortellini
2 cups chopped fresh spinach

In a 3-quart saucepan or Dutch oven, heat broth, water, onions, basil and garlic to boiling. Stir in chicken and tortellini. Reduce heat to medium; simmer uncovered about 4 minutes.

Add spinach; cook about 5 minutes, stirring occasionally, until spinach is wilted, tortellini is tender, and chicken is cooked through. If desired, season to taste with pepper.

Makes 6 (1 1/2 cup) or 8 (1 cup) servings.


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