Low Fat Chicken Tortellini Soup
Warm up your day with this comforting and guilt-free **Low Fat Chicken Tortellini Soup**, a wholesome dish packed with flavor and brimming with nutritious ingredients. Perfect for busy evenings, this one-pot wonder combines tender chunks of lean chicken breast, vibrant vegetables like carrots, celery, and spinach, and pillowy cheese tortellini all simmered in a fragrant, herb-infused low-sodium chicken broth. This light yet satisfying soup strikes the perfect balance between hearty and healthy, delivering big flavor with minimal fat. Ready in just 45 minutes, it’s a quick and easy meal that will delight the whole family. Garnished with fresh parsley, it’s a delicious way to enjoy comfort food without compromise.
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Recipe Information
Ingredients
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts, diced
- 1 medium onion, finely chopped
- 2 medium carrots, sliced
- 2 celery stalks, sliced
- 3 garlic cloves, minced
- 8 cups low-sodium chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 bay leaf
- 9 ounces refrigerated cheese tortellini
- 4 cups fresh spinach, chopped
- salt to taste
- black pepper to taste
- 2 tablespoons fresh parsley, chopped
Instructions
Heat olive oil in a large pot over medium heat.
Add the diced chicken breasts and cook until browned on all sides, about 5 minutes.
Remove the chicken from the pot and set aside.
In the same pot, add the chopped onion, sliced carrots, and sliced celery. Cook for 5 minutes until the vegetables begin to soften.
Add the minced garlic and cook for an additional 1 minute until fragrant.
Pour in the chicken broth and add the browned chicken back to the pot.
Stir in the dried thyme, oregano, and bay leaf.
Bring the soup to a boil, then reduce heat to a simmer. Cover and cook for 15 minutes or until the vegetables are tender.
Add the cheese tortellini and chopped spinach to the pot. Cook for an additional 5 minutes until the tortellini are tender and the spinach is wilted.
Season the soup with salt and black pepper to taste.
Remove the bay leaf and discard.
Ladle the chicken tortellini soup into bowls and garnish with fresh parsley before serving.
Nutrition Facts
Calories |
2018 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.5 g | 72% | |
| Saturated Fat | 17.2 g | 86% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 462 mg | 154% | |
| Sodium | 3262 mg | 142% | |
| Total Carbohydrate | 178.4 g | 65% | |
| Dietary Fiber | 20.9 g | 75% | |
| Total Sugars | 28.1 g | ||
| Protein | 199.4 g | 399% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 884 mg | 68% | |
| Iron | 18.5 mg | 103% | |
| Potassium | 4092 mg | 87% | |
*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.
