Chicken Tortellini Soup

For fewer than 300 calories, this soup is a complete meal of chicken, vegetables, and pasta.


Chicken Tortellini Soup

by 2  people


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Ingredients
  • 12 ounces
    skinless, boneless chicken breast halves
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  • 2 teaspoons
    olive oil
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  • 3 cloves
    garlic, minced
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  • 2 14-1/2-ounce cans
    reduced-sodium chicken broth
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  • 3 cups
    sliced fresh mushrooms
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  • 1-3/4 cups
    water
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  • 2 medium
    carrots, cut into matchstick strips (1 cup)
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  • 2 cups
    packed torn fresh purple kale or spinach
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  • 1 teaspoon
    dried tarragon, crushed
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  • 1 9-ounce package
    refrigerated cheese-filled tortellini
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Directions
1.
Rinse chicken; pat dry. 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 six 1-1/3-cup servings.

Nutrition information
Per serving: 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
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