Tortellini Soup with Baby Spinach and Chicken

By jbrockel

Ingredients

• Ingredients
• 2 tablespoons olive oil
• 1 cup chopped or shredded cooked chicken breast
• 2 cloves garlic, chopped
• 4 cups chicken broth or stock
• 2 cups water
• 1/2 cup dry white wine
• Juice of one lemon (about 1/4 cup)
• 1 9 ounce package dry cheese tortellini (such as Barilla)
• 1 cup baby spinach, roughly chopped
• freshly ground black pepper
• shredded Romano cheese

Details

Adapted from organizeyourselfskinny.com

Preparation

Step 1

Instructions
Saute chicken in olive oil until no longer pink. As the chicken is cooking break up into smaller pieces with spoon or spatula.
Add garlic and cook for 2 minutes longer.
Add in broth or stock, water, wine, and lemon juice and bring to a boil. Stir every few minutes.
Once boiling add in the tortellini and cook for about 8 – 10 minutes or until tortellini is done stirring frequently.
Stir in spinach and serve.
Nutrition Information
Serving size: ⅙ of soup Calories: 383 Fat: 14 Carbohydrates: 40 WW Points +: 9 Fiber: 4 Protein: 18