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Creamy Chicken-Spinach Soup

Total time 14 mins
Yield

6 (1 1/3-cup) servings.

This quick and easy chicken soup uses on-hand convenience products and takes less than 15 minutes to make.

Ingredients

  • 1 (9-ounce) package refrigerated cheese tortellini
  • 1 (14 1/4-ounce) can fat-free, reduced-sodium chicken broth
  • 2 (10 3/4-ounce) cans reduced-fat, reduced-sodium cream of chicken soup
  • 1 (10-ounce) package frozen chopped spinach, thawed
  • 1 (9-ounce) package frozen cooked diced chicken breast
  • 2 cups fat-free milk
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon pepper

Nutrition Information

  • calories 300
  • caloriesfromfat 21 %
  • fat 7 g
  • satfat 3.1 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 24.7 g
  • carbohydrate 35 g
  • fiber 2.6 g
  • cholesterol 68 mg
  • iron 0.0 mg
  • sodium 759 mg
  • calcium 0.0 mg

How to Make It

  1. Cook tortellini in a Dutch oven according to package directions, using 1 can broth instead of water. Add soup and remaining ingredients, stirring well.

  2. Bring to a boil; cover, reduce heat to medium, and cook until thoroughly heated.

Cooking Light 5-Ingredient 15-Minute Cookbook