Tortellini Chicken Soup

By GratefulSea

Just a pinch of saffron goes a long way in adding flavor and intense color to food. The aromatic spice is a tad expensive, so feel free to leave it out. This quick dinner soup is terrific with or without it.

Ingredients

• 12-oz skinless, boneless chicken breast halves, cut into 1/2-inch cubes
• 6 cups reduced-sodium chicken broth
• 1/2 cup sliced leek or chopped onion
• 1 tablespoon grated fresh ginger
• 1/4 teaspoon saffron threads, slightly crushed (optional)
• 1 9-ounce package refrigerated herb chicken tortellini
• 1/2 cup fresh baby spinach leaves or shredded fresh spinach

Preparation

Step 1

Lightly coat an unheated large saucepan with nonstick cooking spray. Preheat over medium-high heat. Add chicken; cook and stir for 3 minutes.

Carefully add broth, leek or onion, ginger, and, if desired, saffron.

Bring to boiling. Add tortellini or ravioli. Return to boiling; reduce heat. Simmer, uncovered, for 5 to 9 minutes or until tortellini or ravioli is tender, stirring occasionally.

Remove from heat. Top individual servings with spinach. Makes 4 servings.