We've had unseasonably warm weather all winter until today. We had a freezing cold drizzle that lasted throughout the day. It's my favorite weather for making homemade soup, and that's exactly what I did when I came home from work today. I had some chicken breasts left over from dinner last night, and thought they would be the perfect addition for my soup. NOTE: For the diet-conscious individual, one cup of this soup contains only 194 calories, 4 grams of fat, 25 carbohydrates and 14.5 grams of protein. Satisfying, delicious AND good for you! My kind of recipe!
Chicken Spinach Tortellini Soup
Water, 8 cups
Better Than Boullion Chicken Base, 4 teaspoons (if you desire a less salty taste, reduce base to 3 teaspoons)
Onion, 1 small, chopped
Leftover chicken breast (no skin) - 3 breasts (about 7 ounces), cut into bite-sized pieces
Spinach, frozen, 1 package (10 oz)
Tortellini, pasta with cheese filling, 3 cups (8 ounces)
Put water, chicken base, onion and chicken into a large pot. Bring to a boil, then reduce heat to medium heat. Continue to simmer until the onion begins to turn translucent, about 15 minutes.
Meanwhile, put frozen spinach into a microwaveable bowl with 2 tablespoons of water. Cover with plastic wrap and microwave on high heat until spinach is hot, about 8-9 minutes.
Uncover spinach and add it to the soup mixture. Add tortellini. Bring mixture to a boil, then simmer for another 15 minutes until tortellini is cooked all the way through.
Serving Size: Makes 7 1-cup servings