I have another versatile recipe for you today. This Creamy Chicken & Spinach Tortellini Soup can be prepared in an Instant Pot or on the stove-top. You’ll love the simplicity of this soup that uses just a few ingredients. If you enjoy tortellini but feel like you can’t eat it and lose weight, you will be happy to know that this soup is just 5 WW FreeStyle Smart Points per generous 1-1/3 cups serving.

About the cream of chicken soup.

I used Campbell’s 98% fat-free cream of chicken soup, but when I plugged it into the WW app, I realized that it was just one extra SP per serving when you use the regular cream of chicken soup. So if you don’t have the 98% fat-free version (or can’t find it in the store), just know that you can make it with the regular stuff, and it will still only be 6 WW SP per serving.

My little tip about the spinach.

The last time I made this soup I remembered it being a little thicker/creamier. I was just trying to figure out what I did differently that made the soup seem not as creamy. I could be wrong, but I think it might have had to do with my spinach. You see, I didn’t let the spinach completely thaw this time, so it was still partially frozen which means there would have been water in the spinach. The last time I made this soup, the spinach was completely thawed, and I strained the water out of the spinach. I really think that made a difference. So in the future, if the spinach isn’t totally thawed, I will run it under warm water, in a strainer, until it is no longer frozen and then squeeze out the excess water. I hope this helps as you create this delicious dish!

Are you ready for some creamy tortellini yumminess?

Here is what you need:

1 (14.5 ounce) can fat-free chicken broth
1/2 teaspoon poultry seasoning
1 pound boneless, skinless chicken breast
1 (10 ounce) can 98% fat-free cream of chicken soup
1 (10 ounce) package frozen chopped spinach, thawed and strained of water
1 cup fat-free milk
1 (9 ounce) package refrigerated cheese tortellini
1/4 teaspoon salt

Instructions for making soup in the Instant Pot:

Mix chicken broth and poultry seasoning in the Instant Pot. Add chicken.

Close lid and seal the valve. Press meat/stew button and adjust cooking time to 12 minutes.

When done, quick release the pressure and press cancel. Remove the chicken to shred it.

With chicken removed, add cream of chicken soup, spinach, milk, tortellini, and salt to the Instant Pot. Press sauté and cook 8-10 minutes, or until tortellini is cooked.

Add chicken back into the Instant Pot. Press cancel and mix chicken into the soup.

PRINT OFF INSTRUCTIONS FOR MAKING THIS IN AN INSTANT POT…

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Creamy Chicken & Spinach Tortellini Soup

7 Green, 5 Blue, and 5 Purple per serving.

Makes: 6 servings.

Calories: 165

Author: Alisha Hughes

Ingredients

• 1 14.5 ounce can fat-free chicken broth
• 1/2 teaspoon poultry seasoning
• 1 pound boneless, skinless chicken breast
• 1 (10 ounce) can 98% fat-free cream of chicken soup
• 1 (10 ounce) package frozen chopped spinach, thawed and strained of water
• 1 cup fat-free milk
• 1 (9 ounce) package refrigerated cheese tortellini
• 1/4 teaspoon salt

Instructions

• Mix chicken broth and poultry seasoning in the Instant Pot. Add chicken.
• Close lid and seal the valve. Press meat/stew button and adjust cooking time to 12 minutes.
• When done, quick release the pressure and press cancel. Remove the chicken to shred it.
• With chicken removed, add cream of chicken soup, spinach, milk, tortellini, and salt to the Instant Pot. Press sauté and cook 8-10 minutes, or until tortellini is cooked.
• Add chicken back into the Instant Pot. Press cancel and mix chicken into the soup.

Instructions for making soup on the stove-top:

Cook tortellini according to package directions, using 1 can broth instead of water.

Cut chicken into 1/2 inch cubes and cook chicken in a stockpot over medium heat, about 8-10 minutes, or until chicken is thoroughly cooked.

In the stockpot, add cream of chicken soup, spinach, milk, cooked tortellini with broth, and salt. Bring to a boil; cover, reduce heat to a medium-low heat, and cook until soup is thoroughly heated and tortellini is as tender as you like it.

PRINT OFF INSTRUCTIONS FOR MAKING THIS ON THE STOVE-TOP…

Print Recipe

Creamy Chicken & Spinach Tortellini Soup

5 WW FreeStyle SP per serving.

Makes: 6 servings

Calories: 165

Author: Alisha Hughes

Ingredients

• 1 (14.5 ounce) can fat-free chicken broth
• 1/2 teaspoon poultry seasoning
• 1 pound boneless, skinless chicken breast
• 1 (10 ounce) can 98% fat-free cream of chicken soup
• 1 (10 ounce) package frozen chopped spinach, thawed and strained of water
• 1 cup fat-free milk
• 1 (9 ounce) package refrigerated cheese tortellini
• 1/4 teaspoon salt

Instructions

• Cook tortellini according to package directions, using 1 can broth instead of water.
• Cut chicken into 1/2 inch cubes and cook chicken in a stockpot over medium heat, about 8-10 minutes, or until chicken is thoroughly cooked.
• In the stockpot, add cream of chicken soup, spinach, milk, cooked tortellini with broth, and salt. Bring to a boil; cover, reduce heat to a medium-low heat, and cook until soup is thoroughly heated and tortellini is as tender as you like it.

Makes 6 servings.
One serving is 1-1/3 cups.
One serving is 5 WW FreesStyle SP.