Chicken, Tortellini, and Spinach Soup with Pesto

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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 301
  • Fat: 12g
  • Saturated fat: 3.5g
  • Monounsaturated fat: 3.6g
  • Polyunsaturated fat: 2g
  • Protein: 27g
  • Carbohydrate: 20g
  • Fiber: 3g
  • Cholesterol: 92mg
  • Iron: 6mg
  • Sodium: 551mg
  • Calcium: 83mg

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. 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.
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