Tortellini Soup with Chicken And Spinach

INGREDIENTS

• 1/2 tbsp. olive oil
• 1/2 medium yellow onion, chopped
• 2 cloves garlic, minced
• 1 (14-oz.) can fire-roasted crushed tomatoes
• 4 c. chicken bone broth
• 1 zucchini, cut in half lengthwise and sliced
• 2 c. fresh cheese tortellini
• 4 oz. fresh baby spinach
• 1 1/2 (15 oz.) cans chunk white chicken (can substitute fresh chicken breast for reduced sodium)
• 2 tbsp Italian Seasoning
• 1 tsp. crushed red pepper
• 1 tbsp. fresh lemon juice
• Optional: Grated Parmesan, and torn basil leaves, for garnish

INSTRUCTIONS

1. Heat oil in a large pot over medium heat, Add onion and cook, stirring occasionally, until softened, about 5 minutes. Add garlic and cook, until fragrant, about 2 minutes. Add fire-roasted tomatoes, italian seasoning and broth. Bring to a boil over high heat. Reduce to a simmer and cook 5 to 6 minutes.
2. Add tortellini and zucchini, cook 5 minutes. Add spinach and cook until wilted, 4 to 5 minutes. Reduce heat to low and add chicken, red pepper, and lemon juice. Cook until warm, 1 to 2 minutes. Season to taste with salt & pepper. Serve immediately. You may garnish with parmesan and torn basil leaves.

Click to View Recipe on Weight Watchers

Weight Watchers: 5 Points Per Serving (1/4 of recipe)