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.
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
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.
Enjoy!
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.
Enjoy!
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