Tortellini and Spinach Soup
By Anne Coleman
Frozen tortellini and canned chicken broth speed the preparation of this soup. This soup is a meal in itself, just add a green salad and soft breadsticks and dinner is on! This is also even heartier with chunks of leftover chicken tossed in.
Hands-On Time: 5 minutes
Ready In: 10 minutes
Yield: 4 servings
1 bag frozen cheese tortellini, thawed (8 ounces)
1 box (9 oz) frozen chopped spinach
2 cans (14.5 oz each) chicken broth (about 4 cups)
1 teaspoon dried Italian seasoning
Grated Parmesan cheese to taste
In a medium saucepan, bring broth to a boil. Add spinach and tortellini and reduce heat to a simmer.
Add Italian seasoning and simmer for 10 minutes.
Serve with grated or shredded Parmesan cheese.
~*Piper*~
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