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Chicken, Tortellini, and Spinach Soup with Pesto

Photo: Colin Clark; Styling: Missie Neville Crawford

 

Yield Serves 6 (serving size: 1 cup)
Diced tomato and a dollop of garlicky pesto add freshness and color to this quick chicken-pasta soup. Searing the chicken thighs first creates browned bits that add savory richness to the broth.

Ingredients

  • 2 teaspoons canola oil
  • 1 pound skinless, boneless chicken thighs, cut into 1-inch pieces
  • 4 garlic cloves, minced
  • 4 cups unsalted chicken stock (such as Swanson)
  • 1 (9-ounce) package whole-wheat cheese tortellini
  • 1 (5-ounce) package spinach
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup diced seeded tomato
  • 1/4 cup refrigerated pesto (such as Buitoni)

Nutrition Information

  • calories 301
  • fat 12 g
  • satfat 3.5 g
  • monofat 3.6 g
  • polyfat 2 g
  • protein 27 g
  • carbohydrate 20 g
  • fiber 3 g
  • cholesterol 92 mg
  • iron 6 mg
  • sodium 551 mg
  • calcium 83 mg

How to Make It

  1. Heat a Dutch oven over high heat. Add oil; swirl to coat. Add chicken; cook 4 minutes, browning on all sides. Add garlic; cook 30 seconds. Add stock; bring to a boil. Add tortellini; reduce heat to medium, and simmer 6 minutes or until tortellini are done. Stir in spinach, salt, and pepper. Divide soup among 6 bowls; top evenly with tomato and pesto.