Ravioli Chicken Soup

A pinch of saffron goes a long way to add flavor and intense color. The aromatic spice is expensive and can be eliminated without sacrificing all the flavor. With or without the spice, this pasta and chicken soup recipe is low-cal and low-fat.

Ravioli Chicken Soup + enlarge image
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3 users rated this recipe an average rating of 3.5
Makes:
4 servings
Start to Finish:
25 mins
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Ravioli Chicken Soup

Ingredients
 
Nonstick cooking spray
12
ounces skinless, boneless chicken breast, cut into 1/2-inch cubes
6
cups reduced-sodium chicken broth
1/2
cup sliced leek or chopped onion
1
tablespoon finely chopped peeled fresh ginger
1/4
teaspoon saffron threads, slightly crushed
1
9 ounce package vegetable ravioli or herb chicken tortellini
1/2
cup fresh baby spinach leaves or shredded fresh spinach

Directions

  1. Lightly coat a large saucepan with cooking spray. Heat over medium-high heat. Cook and stir chicken in hot saucepan for 3 minutes.
  2. Carefully add broth, leek or onion, ginger, and saffron. Bring to boiling. Add ravioli or tortellini. Return to boiling; reduce heat. Boil gently, uncovered, for 5 to 9 minutes or until ravioli or tortellini is tender, stirring occasionally. Remove from heat. Ladle into bowls. Top each bowl with several spinach leaves or shredded fresh spinach. Makes 4 servings.

Nutrition Facts

(Ravioli Chicken Soup)
    Per serving:
  • 222 kcal cal.,
  • 3 g fat
  • (0 g sat. fat,
  • 0 g polyunsaturated fat,
  • 0 g monounsatured fat),
  • 59 mg chol.,
  • 1221 mg sodium,
  • 21 g carb.,
  • 3 g fiber,
  • 3 g sugar,
  • 29 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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