Taste of Home
Chicken & Spinach Tortellini Soup
TOTAL TIME: Prep/Total Time: 25 min.
YIELD: 8 servings (2 quarts).
Shredded rotisserie chicken is complemented by fresh green spinach and cheese tortellini in this quick-to-fix soup. It makes a great starter or a light meal with a salad and crusty bread. —Charlene Chambers, Ormond Beach, Florida
Ingredients
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1-1/2 cups sliced fresh mushrooms
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2 tablespoons butter
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2 garlic cloves, minced
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4 cans (14-1/2 ounces each) reduced-sodium chicken broth
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1 package (9 ounces) refrigerated cheese tortellini
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4 cups shredded rotisserie chicken
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1 package (6 ounces) fresh baby spinach, coarsely chopped
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1/2 teaspoon pepper
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8 teaspoons grated Parmesan cheese
Directions
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1.
In a Dutch oven, saute mushrooms in butter until tender. Add garlic; cook 1 minute longer.
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2.
Add broth and bring to a boil. Stir in tortellini; return to a boil. Cook for 7-9 minutes or until tender, stirring occasionally. Add the chicken, spinach and pepper; cook until spinach is wilted. Sprinkle each serving with 1 teaspoon cheese.
Nutrition Facts
1 cup: 287 calories, 12g fat (5g saturated fat), 90mg cholesterol, 1130mg sodium, 17g carbohydrate (2g sugars, 1g fiber), 27g protein.
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