Food for Your Tummy!

Ok ladies, feels like I have been doing some serious posts! So today instead of feeding your soul, I want to feed your belly! I think this is a great spring soup. It is so colorful and light. I served it with some garlic bread and Italian salad to my husband and father-in-law and they gobbled it up. It is delicious! Oh, and please don’t be afraid of the crushed red pepper. It gives a little kick and makes people wonder what that special ingredient is. Give it a shot!

Chicken, Spinich and Whole Wheat Tortellini Soup
Serves: 4 servings Prep time: 10 minutes Total time: 25 minutes

1 tablespoon olive oil
½ cup chopped onion
½ cup sliced celery
2 cups cooked, shredded chicken (I used chicken from a store-bought rotisserie)
¼ teaspoon crushed red pepper flakes
4 cups reduced-sodium chicken broth
2 cups water
9 ounces fresh or frozen 100% whole wheat cheese tortellini (look in the dairy area of the grocery store)
1 (14.5 oz) can no-salt-added diced tomatoes, with their liquid
8 ounces frozen chopped spinach, thawed and squeezed dry
1 egg
¼ cup grated Parmesan cheese
Salt and pepper to taste

In a large pot, heat the oil over medium heat. Add the onion and celery and sauté three minutes. Add the shredded chicken, crushed red pepper flakes, if using, broth and water; bring to a boil. Add the tortellini and cook halfway, about five minutes for frozen, less for fresh.

Add the tomatoes along with their liquid and reduce the heat to a simmer and cook just until the pasta is tender, about four minutes.

Stir in the spinach and heat through, about one minute. Meanwhile, whisk together the egg and Parmesan cheese and drizzle into the soup and cook, stirring, about three minutes more. Season with pepper and salt, if desired. Remove from heat and serve.

Nutritional info: 407 calories, 15g fat, 5g saturated fat, 38g carbs, 32 g protein, 561 mg sodium, 122 mg cholesterol, 7 g fiber.
Source: I think this came from a Cooking Light magazine.

Enjoy, Ladies!

Michelle Heriford