Tortellini Chicken Soup
Recipe from Better Homes and Gardens

Just a pinch of saffron goes a long way in adding flavor and intense color to food. The aromatic spice is a tad expensive, so feel free to leave it out. This quick dinner soup is terrific with or without it.


Tortellini Chicken Soup

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Ingredients
  •  
    Nonstick cooking spray
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  • 12 ounces
    skinless, boneless chicken breast halves, cut into 1/2-inch cubes
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  • 6 cups
    reduced-sodium chicken broth
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  • 1/2 cup
    sliced leek or chopped onion
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  • 1 tablespoon
    grated fresh ginger
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  • 1/4 teaspoon
    saffron threads, slightly crushed (optional)
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  • 1 9-ounce package
    refrigerated herb chicken tortellini or vegetable ravioli
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  • 1/2 cup
    fresh baby spinach leaves or shredded fresh spinach
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Directions
1.
Lightly coat an unheated large saucepan with nonstick cooking spray. Preheat over medium-high heat. Add chicken; cook and stir for 3 minutes. Carefully add broth, leek or onion, ginger, and, if desired, saffron.
2.
Bring to boiling. Add tortellini or ravioli. Return to boiling; reduce heat. Simmer, uncovered, for 5 to 9 minutes or until tortellini or ravioli is tender, stirring occasionally. Remove from heat. Top individual servings with spinach. Makes 4 servings.
Nutrition information
Per serving: Calories 222, Total Fat 3 g, Saturated Fat 0 g, Cholesterol 59 mg, Sodium 1221 mg, Carbohydrate 21 g, Fiber 3 g, Protein 29 g. Percent Daily Values are based on a 2,000 calorie diet
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