Heart-Healthy Chicken Tortellini Soup
Warm up with a nutritious bowl of Heart-Healthy Chicken Tortellini Soup, a comforting and flavorful meal perfect for any occasion. Brimming with tender chunks of chicken, vibrant spinach, hearty whole wheat tortellini, and a medley of aromatic vegetables, this soup is a wholesome take on a classic favorite. Infused with fragrant herbs like thyme and basil, and brightened with a splash of lemon juice, every spoonful is both nourishing and satisfying. Made with low-sodium chicken broth and packed with fiber-rich ingredients, it’s a heart-smart choice that doesn’t compromise on taste. Ready in just 45 minutes and serving six, this easy-to-make soup is the perfect addition to your weeknight meal rotation or as a cozy lunch option. Garnished with fresh parsley, it’s as beautiful as it is delicious!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 medium Yellow onion, diced
- 3 cloves Garlic, minced
- 2 medium Celery stalks, chopped
- 2 medium Carrots, chopped
- 8 cups Low-sodium chicken broth
- 1 pound Boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 teaspoon Dried thyme
- 1 teaspoon Dried basil
- 1 Bay leaf
- 10 ounces Whole wheat or multi-grain tortellini
- 2 cups Spinach leaves
- 1 tablespoon Lemon juice
- 0.5 teaspoon Freshly ground black pepper
- 0.25 cup Parsley, chopped
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion, minced garlic, chopped celery, and chopped carrots. Sauté for about 5 to 7 minutes, until the vegetables are softened.
Pour in the low-sodium chicken broth and bring the mixture to a boil.
Add the chicken breast pieces to the pot along with the dried thyme, dried basil, and bay leaf.
Reduce the heat to a simmer and cook for about 15 minutes, or until the chicken is cooked through.
Add the whole wheat or multi-grain tortellini to the soup and cook according to the package instructions, usually about 8 to 10 minutes.
Stir in the spinach leaves and lemon juice, and simmer for an additional 2 minutes.
Season with freshly ground black pepper to taste, and remove the bay leaf from the soup.
Serve hot, garnished with chopped parsley for a fresh touch.
Nutrition Facts
Calories |
2006 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.2 g | 78% | |
| Saturated Fat | 12.0 g | 60% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 442 mg | 147% | |
| Sodium | 2282 mg | 99% | |
| Total Carbohydrate | 174.2 g | 63% | |
| Dietary Fiber | 26.0 g | 93% | |
| Total Sugars | 28.2 g | ||
| Protein | 192.5 g | 385% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 535 mg | 41% | |
| Iron | 17.1 mg | 95% | |
| Potassium | 3388 mg | 72% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
