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Chicken Tortellini Soup
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7-3/4 cups chicken broth
1 can (14-1/2 ounces) stewed tomatoes, cut up
1 package (10 ounces) frozen chopped spinach, thawed
1/4 cup grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon pepper
1 package (9 ounces) refrigerated cheese tortellini
2-1/2 cups cubed cooked chicken
In a Dutch oven or soup kettle, combine the broth, tomatoes, spinach, Parmesan
cheese, salt and pepper. Cook for 10 minutes; add the tortellini and chicken.
Cook 7-9 minutes longer or until tortellini is tender.
Yield: 12 servings (3 quarts).
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Printed from tasteofhome.com Oct 13, 2008Copyright Reiman Media Group, Inc © 2008 |