Chicken & Spinach Tortellini Soup

  Lunch

Shredded rotisserie chicken is complemented by fresh green spinach and cheese tortellini in this quick-to-fix soup. It makes a great starter or a light meal with a salad and crusty bread.

Chicken & Spinach Tortellini Soup

Average Rating: 4.85

TOTAL TIME: Prep/Total Time: 25 min.
YIELD: 8 servings (2 quarts).

Ingredients

  • 1-1/2 cups sliced fresh mushrooms
  • 2 tablespoons butter
  • 2 garlic cloves, minced
  • 4 cans (14-1/2 ounces each) reduced-sodium chicken broth
  • 1 package (9 ounces) refrigerated cheese tortellini
  • 4 cups shredded rotisserie chicken
  • 1 package (6 ounces) fresh baby spinach, coarsely chopped
  • 1/2 teaspoon pepper
  • 8 teaspoons grated Parmesan cheese

Instructions

  • 1. In a Dutch oven, saute mushrooms in butter until tender. Add garlic; cook 1 minute longer.
  • 2. Add broth and bring to a boil. Stir in tortellini; return to a boil. Cook for 7-9 minutes or until tender, stirring occasionally. Add the chicken, spinach and pepper; cook until spinach is wilted. Sprinkle each serving with 1 teaspoon cheese.

Nutrition Facts

1 cup: 287 calories, 12g fat (5g saturated fat), 90mg cholesterol, 1130mg sodium, 17g carbohydrate (2g sugars, 1g fiber), 27g protein.

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