Tortellini-Chicken Soup

Recipe from

Nutritional Information

Calories 304
Caloriesfromfat 19 %
Fat 6.5 g
Satfat 1.4 g
Monofat 1.5 g
Polyfat 0.7 g
Protein 31.9 g
Carbohydrate 30.6 g
Fiber 0.0 g
Cholesterol 84 mg
Iron 0.0 mg
Sodium 343 mg
Calcium 0.0 mg

Ingredients

Olive oil-flavored vegetable cooking spray
1 teaspoon olive oil
1 1/4 cups shredded carrot
1 cup chopped onion
1 cup sliced fresh mushrooms
1/2 teaspoon ground red pepper
1/4 teaspoon salt
3 cloves garlic, minced
1 pound skinned, boned chicken breasts, cut into bite-size pieces
4 (10 1/2-ounce) cans low-sodium chicken broth
1 bay leaf
1/4 cup finely chopped fresh basil leaves
1 (9-ounce) package fresh cheese tortellini

Preparation

Coat a Dutch oven with cooking spray; add oil. Place over medium-high heat until hot; add carrot and next 5 ingredients, and saute until onion is tender. Add chicken, broth, and bay leaf. Bring to a boil; cover, reduce heat, and simmer 20 minutes or until chicken is done. Add basil and tortellini; cook 6 to 7 minutes or until pasta is tender. Remove and discard bay leaf.

Note:

Oxmoor House Cooking Light Collection

January 1996