Tortellini Chicken Soup

 IT'S SO COLD!

Like, cut you to the bone, punch you in the face cold.

I've actually caught myself having quick pep-talks with myself before stepping outside.  The other day my son told me that I can be brave before walking out of the grocery store.

Apparently the fear was all over my face.

Cold must be my kryptonite.

 But cold weather isn't all bad.  It gives full permission to wear oversized hoodies and sweatpants.  It's great weather to snuggle up to someone you love with a hot cup of tea and bowl of popcorn.  And let us not forget about comfort food, namely soups.

Soups really are healing aren't they.  They warm from the inside out.  And even though I'm more partial to thick chowder-style soups, when you have a broth this flavorful, it's hard to resist.  That with big pillowy tortellini to fill your belly makes for a great mood enhancer during these frigid cold days.

Tortellini Chicken Soup
By Favorite Family Dinners

Ingredients

Nonstick Cooking Spray
12 ounces skinless, boneles chicken breast halves, cut into 1/2 inch cubes
6 cups reduced sodium chicken broth
1/2 cup slived leek or chopped onion
1 tablespoon fresh grated ginger
1/4 teaspoon saffron threads, slightly crushed (optional, but it does add great flavor)
1 9-ounce package refrigerated tortellini or ravioli of your preference
1/2 cup fresh baby spinach leaves or shredded fresh spinach

Directions

1.  Lightly coat an unheated large saucepan with cooking spray.  Heat over medium high heat.  Add chicken; cook and stir for 3 minutes.  Carefully add broth, leek, ginger, and if desired, saffron.

2.  Bring to boiling.  Add tortellini or ravioli.  Return to boiling; reduce heat.  Simmer, uncovered, for 5 to 9 minutes or until pasta is tender, stirring occasionally.  Remove from heat.  Top individual servings with spinach.

Serves 4

Per Serving: 222 cal, 3 g fat, 21 carb, 3 g fiber, 29 g prot