Tortellini Chicken Soup

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.

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  • Nonstick cooking spray
  • 12 ounces skinless, boneless chicken breast halves, cut into 1/2-inch cubes
  • 6 cups reduced-sodium chicken broth
  • 1/2 cup sliced leek or chopped onion
  • 1 tablespoon grated fresh ginger
  • 1/4 teaspoon saffron threads, slightly crushed (optional)
  • 1 9 ounce package refrigerated herb chicken tortellini or vegetable ravioli
  • 1/2 cup fresh baby spinach leaves or shredded fresh spinach
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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.
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: cal. (kcal) 222, Fat, total (g) 3, chol. (mg) 59, carb. (g) 21, fiber (g) 3, pro. (g) 29, sodium (mg) 1221, Percent Daily Values are based on a 2,000 calorie diet
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