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Tortellini-Chicken Soup

Yield 6 (1 1/2-cup) servings.

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

Nutrition 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

How to Make It

  1. 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.

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