Chicken, Spinach, and Tortellini Soup
Multigrain Rolls with Parmesan-Rosemary Butter
Ingredients
- ½ (8-oz) pkg chopped onions
- 2 tsp jarred minced garlic
- 1 Tbsp olive oil
- 1 cup shredded rotisserie chicken (without skin)
- 1 (15.5-oz) jar marinara sauce (such as Rao's)
- 2 cups low-sodium chicken broth
- 1 cup water
- ½ (9-oz) pkg refrigerated three-cheese tortellini
- 1 (6-oz) pkg baby spinach
Instructions
- Sauté onion and garlic in hot oil in a Dutch oven over medium-high heat 5 minutes or until onion is tender.
- Add chicken, marinara, broth, and water; bring to a boil, reduce heat, and simmer 10 minutes.
- Stir in tortellini; cook 2 to 3 minutes or until done. Stir in spinach; cook 1 minute or until wilted.
Side Dish Ingredients
- 2 frozen multigrain dinner rolls
- 1½ Tbsp butter, softened
- 1½ Tbsp shredded Parmesan cheese
- 1 tsp jarred minced garlic
- ¼ tsp chopped fresh rosemary
Side Dish Instructions
- Heat dinner rolls according to package directions.
- Stir together butter, cheese, garlic, and rosemary; spread over rolls.
Nutritional Information
| Main | Side | Total | |
| Servings | 3 | 6 | |
| Calories |
397
|
208
|
605
|
| Fat (g) | 19 | 10 | 29 |
| Sat. Fat (g) | 4 | 6 | 10 |
| Protein (g) | 25 | 8 | 33 |
| Carb (g) | 31 | 25 | 56 |
| Fiber (g) | 6 | 3 | 9 |
| Sodium (mg) | 767 | 434 | 1201 |
Quick & Healthy Meal Plan
This recipe selected from the eMeals Quick & Healthy Meal Plan.
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