Virginia Syrylo's Chicken and spinach Tortellini soup

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • 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

View full nutritional breakdown of Virginia Syrylo's Chicken and spinach Tortellini soup calories by ingredient

Number of Servings: 4


    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


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: 4

Recipe submitted by SparkPeople user JENSHAINES.