Tortellini Chicken Soup

Just a pinch of saffron goes a long way in adding flavor and intense color to food. The aromatic spice is a tad expensive, so feel free to leave it out. This quick dinner soup is terrific with or without it.

Tortellini Chicken Soup Enlarge Image
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4 users rated this recipe an average rating of 4.0
Makes:
4 servings
Start to Finish:
25 mins
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Tortellini Chicken Soup

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

Directions

  1. Lightly coat an unheated large saucepan with nonstick cooking spray. Preheat over medium-high heat. Add chicken; cook and stir for 3 minutes. Carefully add broth, leek or onion, ginger, and, if desired, saffron.
  2. Bring to boiling. Add tortellini or ravioli. Return to boiling; reduce heat. Simmer, uncovered, for 5 to 9 minutes or until tortellini or ravioli is tender, stirring occasionally. Remove from heat. Top individual servings with spinach. Makes 4 servings.

Nutrition Facts

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