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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.
- By: Diabetic Living Magazine
Ingredients 6 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 6 servings
Nutrition per serving may change if servings are adjusted.
- 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
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Prep
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Ready In
- 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.
- 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).
- 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
