Greek Style Tortellini Soup |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Another of my favorite recipes adapted from Cooking Light, in Superfast Suppers. The original recipe calls for pre-cooked chicken strips...but I use my own chicken breast, and my own stock. Only 360 calories per 1 1/2 cup serving. Ingredients:
4 cups chicken stock |
2 cups water |
1/2 cup dry white wine |
1/4 cup lemon juice |
1 (20-oz) bag/package fresh tortellini |
1 skinless chicken breast, cut into 1 inch cubes |
1 (14-oz) can quartered artichoke hearts, drained and chopped |
5-6 cups fresh baby spinach |
1 tablespoon chopped fresh oregano (or 1 teaspoon of dry) |
1/2 teaspoon fresh cracked black pepper |
plain fat-free yogurt or feta cheese (optional) |
Directions:
1. Combine stock, water, wine, lemon juice in dutch oven/ large pot. Bring to a boil.
2. Add tortellini, cook, uncovered for 5 minutes. (tortellini will not be fully cooked yet)
3. Reduce heat to simmer, add chicken, cook, uncovered, for another 5 minutes.
4. Add artichoke hearts, spinach and oregano. Cook over medium heat for 5 minutes or until spinach is wilted.
5. Serve sprinkled with pepper and with a dollop of yogurt or some crumbled feta cheese.
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