Name: Tuscan Tortellini Soup with Spinach
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz Chicken breast; 0.5 cup Cheese tortellini; 2 cup Baby spinach; 2 cup Low-sodium chicken broth; 0.25 cup Canned diced tomatoes; 0.25 cup Yellow onion; 2 clove Garlic; 1 tbsp Full-fat coconut milk; 0.75 tsp Extra virgin olive oil; 0.5 tsp Dried Italian seasoning; 0.25 tsp Sea salt; 0.25 tsp Black pepper

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Tuscan Tortellini Soup with Spinach

Sautéed chicken and cheese tortellini simmered in a velvety tomato broth with wilted spinach for a vibrant, soul-warming bowl.

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NUTRITION

Protein

40g

Fat

13.8g

Carbs

43.6g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken breast

0.5 cup Cheese tortellini

2 cup Baby spinach

2 cup Low-sodium chicken broth

0.25 cup Canned diced tomatoes

0.25 cup Yellow onion

2 clove Garlic

1 tbsp Full-fat coconut milk

0.75 tsp Extra virgin olive oil

0.5 tsp Dried Italian seasoning

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

1
Heat the extra virgin olive oil in a medium pot over medium heat.
2
Add the diced chicken breast and yellow onion, sautéing until the chicken is browned and the onions are translucent.
3
Stir in the minced garlic and dried Italian seasoning, cooking for about 1 minute until highly fragrant.
4
Pour in the low-sodium chicken broth and canned diced tomatoes, then bring the liquid to a gentle boil.
5
Add the cheese tortellini and cook according to the package instructions, usually about 3 minutes until tender.
6
Reduce the heat to low, stir in the full-fat coconut milk for a creamy texture, and fold in the baby spinach until just wilted.
7
Season the soup with sea salt and black pepper before ladling into a bowl.