Chicken Spinach Tortellini Soup with a Southwestern Flair
Spicy chicken soup with fresh tortellini pasta and baby spinach. The zest comes from the green chiles in the petite tomatoes plus the chunky salsa. Tasty and quick to make.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings: 8 people
- 1 pound chicken tenders in bite size pieces or rotissiere shredded.
- 6 oz baby spinach
- 10 oz fresh cheese tortellini
- 2 quarts low-sodium chicken or vegetable stock
- 3 cloves garlic minced
- 1 onion chopped
- 3 tbsp olive oil
- 1 1/2 tsp dried oregano
- 1 14 oz. petite cut tomatoes with green chiles
- 1 cup chunky salsa hot, medium, or mild
- salt to taste
- pepper to taste
In a large Dutch Oven or pot, heat oil over medium heat. Add garlic and onion and cook until the onion sweats. Lightly salt and pepper.
Add the chicken bites and continue to cook until the chicken bites lightly brown. Lightly salt and pepper. (If using the rotissiere chicken skip this step)
Add the broth, oregano, petite cut tomatoes, and salsa. Bring to a gentle simmer. Now add the shredded rotisserie chicken and again bring to a simmer.
Add the tortellini; bring to a simmer and cook uncovered until the tortellinni are tender -- about 7 to 8 minutes.
Stir in spinach. It will wilt right away. Serve hot.
Calories: 385kcal | Carbohydrates: 28g | Protein: 23g | Fat: 19g | Saturated Fat: 4g | Cholesterol: 63mg | Sodium: 778mg | Potassium: 591mg | Fiber: 2g | Sugar: 6g | Vitamin A: 44.7% | Vitamin C: 11.3% | Calcium: 10.2% | Iron: 15.2%