Tortellini Soup with Chicken And Spinach
Our recipe for Tortellini Soup with Chicken and Spinach comfort in a bowl and a go to on a cold winter night. It’s low in fat and each bowl packs in 39 grams of protein.
Ingredients
- 1/2 tbsp olive oil
- 1/2 medium yellow onion chopped
- 2 garlic cloves minced
- 1 14 oz. can fire roasted crushed tomatoes
- 4 cups chicken bone broth
- 1 zucchini cut half lengthwise, and sliced
- 2 cups 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 lemon juice
- OPTIONAL: Grated parmesan and torn basil for garnish
Instructions
- 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.
- 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.
Notes
Nutrition: 319 cal | 5g fat | 28g carbs | 39g protein