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Chicken and Spinach Tortellini Soup

  • 5servings
  • 35minutes
  • 240calories

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Source: www.bettycrocker.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, B12, C, E, P
MineralsZinc, Copper, Chromium, Manganese, Silicon, Calcium, Potassium, Iron, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 tablespoon olive or vegetable oil

  2. 1/3 cup chopped green onions (about 5 medium)

  3. 1/3 cup julienne carrots (1 1/2x1/4x1/4 inch)

  4. 1 teaspoon finely chopped garlic

  5. 6 cups Progresso® chicken broth (from two 32-oz cartons)

  6. 2 cups shredded deli rotisserie chicken (from 2- to 2 1/2-lb chicken)

  7. 1 cup frozen small cheese-filled tortellini

  8. 1/4 teaspoon ground nutmeg, if desired

  9. 1/8 teaspoon pepper

  10. 3 cups chopped fresh spinach

Instructions Jump to Ingredients ↑

  1. In 4 1/2- to 5-quart Dutch oven, heat oil over medium-high heat. Cook onions, carrots and garlic in oil 3 to 4 minutes, stirring frequently, until onions are softened.

  2. Stir in broth and chicken. Heat to boiling. Stir in tortellini; reduce heat to medium. Cover; cook 3 to 5 minutes or until tortellini are tender.

  3. Stir in nutmeg, pepper and spinach. Cover; cook 2 to 3 minutes or until spinach is hot.

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