Chicken Tortellini Soup

Chicken Tortellini Soup

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From: Diabetic Living Magazine

Chunks of chicken and vegetables share the bowl with lightly cooked, iron-rich leafy greens and plump, cheesy tortellini in this healthy dinner soup recipe.

Ingredients 6 servings

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Original recipe yields 6 servings
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  • 12 ounces skinless, boneless chicken breast halves
  • 2 teaspoons olive oil
  • 3 cloves garlic, minced
  • 2 (14.5 ounce) cans reduced-sodium chicken broth
  • 3 cups sliced fresh mushrooms
  • 1¾ cups water
  • 2 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

Preparation

  • Prep

  • Ready In

  1. Cut the chicken into ¾-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).

Nutrition information

  • Serving size: 1⅓ cups
  • Per serving: 274 calories; 6 g fat(2 g sat); 3 g fiber; 31 g carbohydrates; 25 g protein; 23 mcg folate; 53 mg cholesterol; 4 g sugars; 4,184 IU vitamin A; 33 mg vitamin C; 153 mg calcium; 3 mg iron; 616 mg sodium; 557 mg potassium
  • Nutrition Bonus: Vitamin A (84% daily value), Vitamin C (55% dv)
  • Carbohydrate Servings: 2
  • Exchanges: 2 vegetable, 1 starch, 2 lean meat

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