Spinach Tortellini Soup
TOTAL TIME: Prep: 20 min. Cook: 30 min.
YIELD: 10 servings (3-3/4 quarts).
“I’m always looking for easy recipes I can prepare on busy days. This is
wonderful for that. Try it with fresh, crusty bread.” —Jacqueline Dintino,
Westminster, Maryland
Ingredients
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3 small red potatoes, peeled and cubed
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2 medium carrots, sliced
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1 celery rib, chopped
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1 small onion, chopped
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2 tablespoons plus 1-1/2 teaspoons chicken bouillon granules
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2 quarts water
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3 cups cubed cooked chicken
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1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
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1 teaspoon dried parsley flakes
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1/2 teaspoon garlic powder
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1/2 teaspoon dried oregano
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1/2 teaspoon pepper
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1/4 teaspoon salt
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2 packages (9 ounces each) refrigerated cheese tortellini
Directions
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1.
In a Dutch oven, combine the potatoes, carrots, celery, onion, bouillon and water. Bring to a boil. Reduce heat; cover and simmer for 10 minutes.
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2.
Stir in the chicken, spinach, parsley, garlic powder, oregano and pepper and salt; return to a boil. Add tortellini; cook, uncovered, for 7-9 minutes or until tortellini is tender.
Nutrition Facts
1-1/2 cups: 271 calories, 8g fat (3g saturated fat), 60mg cholesterol, 974mg sodium, 29g carbohydrate (3g sugars, 2g fiber), 20g protein.
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