Mediterranean Diet Chicken Tortellini Soup
Savor the irresistible flavors of the Mediterranean with this wholesome and hearty Mediterranean Diet Chicken Tortellini Soup. Packed with tender shredded chicken, vibrant carrots, celery, and nutrient-rich spinach, this comforting soup is elevated by the aromatic blend of oregano, thyme, and a touch of zesty lemon juice. Featuring pillowy fresh tortellini simmered in a light but flavorful low-sodium chicken broth, it’s a perfect balance of indulgence and nourishment. Ready in just under an hour, this recipe is ideal for busy weeknights or a cozy weekend meal. Garnished with fresh parsley for a burst of color and freshness, this delightful dish serves up Mediterranean-inspired wellness in every bowl. Perfect for those seeking healthy soup recipes, high-protein meals, or Mediterranean diet-approved dishes.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 medium carrots, sliced
- 2 celery stalks, sliced
- 3 garlic cloves, minced
- 1 pound boneless, skinless chicken breasts
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 8 cups low-sodium chicken broth
- 9 ounces fresh tortellini
- 4 cups spinach leaves
- 2 tablespoons lemon juice
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion, sliced carrots, and sliced celery to the pot. Sauté until the vegetables are softened, about 5-7 minutes.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the chicken breasts to the pot along with the dried oregano and dried thyme.
Pour in the chicken broth and bring the mixture to a boil.
Reduce the heat to a simmer and cover the pot. Cook for about 20 minutes or until the chicken is cooked through.
Remove the cooked chicken from the pot and shred it using two forks, then return the shredded chicken to the pot.
Add the fresh tortellini to the pot and cook according to the package instructions, usually about 5-7 minutes.
Stir in the spinach leaves and lemon juice, cooking until the spinach is wilted, about 2 minutes.
Season the soup with salt and black pepper, adjusting to taste.
Ladle the soup into bowls and garnish with fresh parsley before serving.
Nutrition Facts
Calories |
2244 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.3 g | 97% | |
| Saturated Fat | 16.9 g | 84% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 513 mg | 171% | |
| Sodium | 5138 mg | 223% | |
| Total Carbohydrate | 200.3 g | 73% | |
| Dietary Fiber | 20.3 g | 72% | |
| Total Sugars | 28.1 g | ||
| Protein | 203.2 g | 406% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 626 mg | 48% | |
| Iron | 15.5 mg | 86% | |
| Potassium | 3566 mg | 76% | |
*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.
