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.

Carolyn Malcoun
Recipe by Cooking Light

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Colin Clark; Styling: Missie Neville Crawford

Recipe Summary

Yield:
Serves 6 (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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Nutrition Facts

301 calories; fat 12g; saturated fat 3.5g; mono fat 3.6g; poly fat 2g; protein 27g; carbohydrates 20g; fiber 3g; cholesterol 92mg; iron 6mg; sodium 551mg; calcium 83mg.