Low Sodium Chicken Tortellini Soup
Warm your soul with a comforting bowl of Low Sodium Chicken Tortellini Soup, a wholesome twist on a classic hearty favorite. Overflowing with vibrant flavors, this recipe combines tender shredded chicken, cheese-filled tortellini, and nutrient-packed fresh spinach in a rich, aromatic broth seasoned with garlic, thyme, and black pepper—all while keeping sodium levels in check. Loaded with diced carrots, celery, and a touch of lemon for a bright finish, this soup is perfect for a cozy family dinner or meal prep that prioritizes health without sacrificing taste. Ready in under an hour, it’s a nourishing dish that’s as satisfying as it is simple to make.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breasts
- 1 medium onion, chopped
- 3 medium carrots, diced
- 3 units celery stalks, diced
- 3 cloves minced garlic
- 8 cups low sodium chicken broth
- 1 unit bay leaf
- 1 teaspoon dried thyme
- 0.5 teaspoon black pepper
- 9 ounces cheese tortellini
- 3 cups fresh spinach
- 0.5 cup fresh parsley, chopped
- 1 unit lemon, cut into wedges
Instructions
In a large pot, heat the olive oil over medium heat.
Add the chicken breasts and cook until browned on both sides, about 4-5 minutes per side. Remove the chicken from the pot and set aside.
In the same pot, add the chopped onion, diced carrots, and diced celery. Sauté the vegetables for about 5 minutes, or until they begin to soften.
Add the minced garlic and sauté for another minute until fragrant.
Pour in the low sodium chicken broth and stir to combine with the sautéed vegetables.
Return the chicken breasts to the pot. Add the bay leaf, dried thyme, and black pepper. Bring the soup to a boil.
Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 20 minutes, or until the chicken is cooked through.
Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the soup.
Add the cheese tortellini to the pot and cook according to the package instructions, usually about 7-9 minutes.
Once the tortellini is cooked, stir in the fresh spinach and allow it to wilt in the hot soup, about 2 minutes.
Remove the bay leaf from the soup. Taste and adjust seasoning if necessary, keeping in mind the focus on low sodium.
Stir in the fresh parsley just before serving.
Ladle the soup into bowls and serve hot, with lemon wedges on the side for an optional citrusy brightness.
Nutrition Facts
Calories |
1936 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.3 g | 77% | |
| Saturated Fat | 16.4 g | 82% | |
| Polyunsaturated Fat | 3.6 g | ||
| Cholesterol | 467 mg | 156% | |
| Sodium | 5675 mg | 247% | |
| Total Carbohydrate | 140.6 g | 51% | |
| Dietary Fiber | 18.2 g | 65% | |
| Total Sugars | 20.2 g | ||
| Protein | 202.8 g | 406% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 977 mg | 75% | |
| Iron | 23.3 mg | 129% | |
| Potassium | 4885 mg | 104% | |
*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.
