Chicken and Spinach Tortellini Soup

  • Prep 20 min
  • Total 35 min
  • Servings 5

Ingredients

1
tablespoon olive or vegetable oil
1/3
cup chopped green onions (about 5 medium)
1/3
cup julienne carrots (1 1/2x1/4x1/4 inch)
1
teaspoon finely chopped garlic
6
cups Progresso™ chicken broth (from two 32-oz cartons)
2
cups shredded deli rotisserie chicken (from 2- to 2 1/2-lb chicken)
1
cup frozen small cheese-filled tortellini
1/4
teaspoon ground nutmeg, if desired
1/8
teaspoon pepper
3
cups chopped fresh spinach

Steps

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  • 1
    In 4 1/2- to 5-quart Dutch oven, heat oil over medium-high heat. Cook onions, carrots and garlic in oil 3 to 4 minutes, stirring frequently, until onions are softened.
  • 2
    Stir in broth and chicken. Heat to boiling. Stir in tortellini; reduce heat to medium. Cover; cook 3 to 5 minutes or until tortellini are tender.
  • 3
    Stir in nutmeg, pepper and spinach. Cover; cook 2 to 3 minutes or until spinach is hot.

Notes









Tips

Expert Tips

  • Julienne carrots are available in bags in the produce section of most grocery stores. If they're unavailable, substitute shredded carrots.
  • Add Italian flair to the soup by garnishing each serving with a teaspoon of pesto.

Nutritional Information

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
240
Calories from Fat
100
% Daily Value
Total Fat
11g
17%
Saturated Fat
3g
16%
Trans Fat
0g
Cholesterol
80mg
27%
Sodium
1540mg
64%
Potassium
550mg
16%
Total Carbohydrate
10g
3%
Dietary Fiber
1g
5%
Sugars
1g
Protein
25g
% Daily Value*:
Vitamin A
70%
70%
Vitamin C
6%
6%
Calcium
8%
8%
Iron
15%
15%
Exchanges:
1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 3 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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