Creamy Chicken and Cheese Tortellini Soup
Yield: 4 servings
Ingredients
- 1 lb. boneless, skinless chicken breast
- 1 teaspoon extra virgin olive oil
- Salt, pepper, garlic powder, and onion powder, to taste
- 2 cloves garlic, minced
- 4 cups low sodium chicken broth
- 1/2 cup onion, chopped
- 1/2 cup carrots, diced
- 1/2 cup celery, diced
- 1/2 teaspoon oregano
- 1 bay leaf
- 9 oz. refrigerated cheese tortellini
- 1 cup chopped fresh spinach
- 1/4 cup reduced-fat cheddar cheese, shredded
- 1/4 cup fat-free half-and-half
Instructions
- Heat a Dutch oven or large soup pot over medium heat. Add the olive oil.
- Season the chicken breasts with salt, pepper, garlic powder, and onion powder. Add them to the pot and brown on both sides.
- Add the minced garlic and stir for 30 seconds.
- Pour in the chicken broth. Add the onion, carrots, celery, oregano, and bay leaf.
- Bring the soup to a boil, then reduce the heat. Cover and simmer for 20 minutes, or until the chicken is cooked through.
- Remove the chicken and bay leaf from the pot. Discard the bay leaf.
- Shred the chicken and set aside.
- Add the cheese tortellini to the broth and cook according to the package directions.
- During the last minute of cooking, stir in the spinach and shredded chicken.
- Stir in the reduced-fat shredded cheese until melted.
- Slowly stir in the fat-free half-and-half. Heat until warmed through, then serve.
Notes
NUTRITION INFORMATION:
1 of 4 servings
418 calories, 10g total fat, 4g saturated fat, 462 mg sodium, 31g total carbs, 3g dietary fiber, 3g sugars, 49g protein (myfitnesspal.com)