Chicken Tortellini Soup
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. Source: Diabetic Living Magazine
Ingredients
Directions
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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.
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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 Facts
Serving Size: 1 1/3 cups
Per Serving:
274 calories; 6 g total fat; 2.2 g saturated fat; 53 mg cholesterol; 616 mg sodium. 557 mg potassium; 31.2 g carbohydrates; 2.9 g fiber; 4 g sugar; 24.5 g protein; 4184 IU vitamin a iu; 33 mg vitamin c; 23 mcg folate; 153 mg calcium; 3 mg iron; 45 mg magnesium;
Exchanges:
2 vegetable, 1 starch, 2 lean meat