Chicken Tortellini Soup
Recipe from
Better Homes and Gardens
For fewer than 300 calories, this soup is a complete meal of chicken, vegetables, and pasta.
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Ingredients
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12 ouncesskinless, boneless chicken breast halvessee savings
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2 teaspoonsolive oilsee savings
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3 clovesgarlic, mincedsee savings
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2 14-1/2-ounce cansreduced-sodium chicken brothsee savings
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3 cupssliced fresh mushroomssee savings
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1-3/4 cupswatersee savings
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2 mediumcarrots, cut into matchstick strips (1 cup)see savings
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2 cupspacked torn fresh purple kale or spinachsee savings
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1 teaspoondried tarragon, crushedsee savings
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1 9-ounce packagerefrigerated cheese-filled tortellinisee savings
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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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