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. —Charlene Chambers, Ormond Beach, Florida
Chicken & Spinach Tortellini Soup
Chicken & Spinach Tortellini Soup
Prep Time
10 min
Cook Time
15 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
Directions
- In a Dutch oven, saute mushrooms in butter until tender. Add garlic; cook 1 minute longer.
- 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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