Here is a recipe from one of our "Narrow Weigh" team members, Beth Mangus. Sounds delicious and with all the snow out there this morning it sounds like a good idea!
So you can "soup it up" with this one!

Creamy Chicken Spinach Soup (from one of the WW cookbooks):


1 (9 ounce) package refrigerated cheese tortellini
1 (14 1/2 ounce) can fat-free, less sodium chicken broth
2 (10 3/4 ounce) cans condensed reduced-fat, reduced sodium cream of chicken soup
1 (10 ounce) package frozen chopped spinach, thawed
1 (9-10 ounce) can chicken breast
2 cups fat free skim milk
1/2 teaspoon dried thyme
1/4 teaspoon pepper

Cook tortellini in Dutch oven according to package directions, using 1 can broth instead of water. Add soup and remaining ingredients, stirring well.

Bring to a boil; cover, reduce heat to medium, and cook until thoroughly heated. Yield: 6 (1 1/3 cup) servings, 6 WW points each.

Per serving: calories 300, carbs 35.0, fat 7.0, fiber 2.6, protein 24.7

Also, you can use fresh spinch, and we like to add extra spinach for extra veggies, plus spinach is "free" on WW and it's filling!