Appetizers / Soups / Salads

Virginia Syrylo's Chicken and spinach Tortellini soup is for Dinner.

Virginia Syrylo's Chicken and spinach Tortellini soup takes several minutes to prepare.

Virginia Syrylo's Chicken and spinach Tortellini soup takes several minutes to cook.

Virginia Syrylo's Chicken and spinach Tortellini soup makes 4 servings.

The ingredients for Virginia Syrylo's Chicken and spinach Tortellini soup are:

3 strips turkey or dry-rubbed 40% less fat bacon
1/2 onion, chopped fine
1 minced garlic clove
1 tsp red pepper flakes
1 1/2 quarts low-sodium, ff chicken broth
12 oz. boneless, skinless chicken breasts
1/2 10 oz. package frozen chopped spinach, thawed and drained
1 package fresh spinach tortellini or ravioli or equivalent
salt and pepper
grated parmesan cheese

Here is how you make Virginia Syrylo's Chicken and spinach Tortellini soup:

In a dutch oven, brown bacon until crisp. Remove and drain on paper towels and reserve for later.Use bacon fat to brown onion and chicken. Add garlic and red pepper flakes and cook about 30 seconds more after onion is browned.Add broth, bring to a boil, reduced heat and simmer until chicken is cooked through - about 20 minutes. Turn off heat. With slotted spoon, remove chicken. Cool slightly and shred into small pieces.Return soup to simmer. Add drained spinach and tortellini and simmer until totellini are tender - however long package directions say. Add shredded chicken and asalt and pepper to taste. Ladle soup into bowls and garnish with crumbled bacon and 2 TBS of parmesan cheese per serving.Number of Servings: 4Recipe submitted by SparkPeople user JENSHAINES.

The nutritional information for Virginia Syrylo's Chicken and spinach Tortellini soup is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 296.1

• Total Fat: 5.8 g
• Cholesterol: 61.9 mg
• Sodium: 1,524.1 mg
• Total Carbs: 27.4 g
• Dietary Fiber: 2.6 g
• Protein: 33.5 g