Chicken Tortellini Soup
From: Diabetic LivingChunks of chicken and vegetables share the bowl with lightly cooked, iron-rich leafy greens and plump, cheesy tortellini in this healthy dinner soup recipe.
Servings: 6 (1 1/3-cup) servings
Total: 40 mins
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Ingredients
12 ounces skinless, boneless chicken breast halves
2 teaspoons olive oil
3 cloves garlic, minced
2 141/2-ounce cans reduced-sodium chicken broth
3 cups sliced fresh mushrooms
13/4 cups water
2 medium carrots, cut into matchstick strips (1 cup)
2 cups packed torn fresh purple kale or spinach
1 teaspoon dried tarragon, crushed
1 9-ounce package refrigerated cheese-filled tortellini
Directions
1. Cut the chicken into 3/4-inch pieces. In a Dutch oven heat olive oil over medium-high heat. Cook and stir chicken and garlic in hot oil for 5 to 6 minutes or until chicken is no longer pink. Stir in chicken broth, mushrooms, water, carrots, kale (if using), and tarragon.
2. Bring mixture to boiling; reduce heat. Simmer, covered, for 2 minutes. Add tortellini. Simmer, covered, for 5 to 6 minutes more or until tortellini is tender. Stir in the spinach (if using). Makes 6 (1 1/3-cup) servings.
Nutrition Facts
Calories 254, Total Fat 7 g, Saturated Fat 2 g, Cholesterol 50 mg, Sodium 596 mg, Carbohydrate 27 g, Fiber 3 g, Protein 21 g. Daily Values: Vitamin A 90%, Vitamin C 33%, Calcium 10%, Iron 16%. Exchanges: Vegetable 2, Starch 1, Lean Meat 2.
Percent Daily Values are based on a 2,000 calorie diet
Percent Daily Values are based on a 2,000 calorie diet
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