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Tortellini Chicken Soup

Makes: 4 servings
Start to Finish 25 mins
Tortellini Chicken Soup
  •  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

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)
  • Servings Per Recipe 4,
  • cal. (kcal) 222,
  • Fat, total (g) 3,
  • chol. (mg) 59,
  • carb. (g) 21,
  • fiber (g) 3,
  • pro. (g) 29,
  • sodium (mg) 1221,
  • Percent Daily Values are based on a 2,000 calorie diet

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