I always make this soup after Thanksgiving with my left over Turkey. So easy and so good on those chilly days when a bowl of soup with a big thick slice of italian bakery bread is just what you need.
Tastes like it took all day to make it!
*Sweat onion, celery and carrots in 2 tbsp olive oil in a large stockpot over medium heat for 10 minutes
*Stir in chicken broth, bring to a boil at medium-high heat
*Add the chicken and tortellini, reduce heat to simmer until tortellini is cooked through, 6 to 8 minutes.
Be careful not to overcook tortellini or they will get "mushy"!
*Just before serving, stir in fresh spinach and let simmer for a minute.
*Season with salt and pepper
*Ladle soup into bowls and sprinkle with Parmesan Cheese.
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Great for left over chicken or turkey.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 cup (1516g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 323 | ||
Calories from Fat: 18 (6%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2g | 3 % | |
Saturated Fat 0.7g | 4 % | |
Monounsaturated Fat 0.6g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 0.9mg | 0 % | |
Sodium 2732.4mg | 94 % | |
Potassium 1140.9mg | 30 % | |
Total Carbohydrate 70g | 21 % | |
Dietary Fiber 12.1g | 48 % | |
Sugars, other 57.9g | ||
Protein 11.2g | 16 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 323
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