Chicken, Tortellini, and Spinach Soup with Pesto

Chicken, Tortellini, and Spinach Soup with Pesto Recipe
Photo: Colin Clark; Styling: Missie Neville Crawford

 

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.

Yield:

Serves 6 (serving size: 1 cup)

Recipe from

Nutritional 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

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)

Preparation

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.

Note:

Carolyn Malcoun,

May 2014
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