Cheese Tortellini and Spinach Soup
Ingredients
- 1 package (19oz.) Celentano Cheese Tortellini
- 3 small red potatoes, peeled and cubed
- 2 medium carrots, sliced
- 1 celery rib, chopped
- 1 small onion, chopped
- 3 tablespoons granulated chicken bouillon
- 8 cups water
- 3 cups cooked and cubed chicken
- 1 package (10oz.) frozen chopped spinach, thawed and squeezed dry
- 1 teaspoon dried parsley flakes
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- ½ teaspoon black pepper
- ¼ teaspoon salt
- Grated Parmesan cheese
Directions
In a Dutch oven, combine the potatoes, carrots, celery, onion, chicken bouillon and water. Bring to a boil. Reduce the heat to low; cover with a lid and simmer for 10 minutes. Stir in the cubed cooked chicken, spinach, parsley, garlic powder, oregano, black pepper and salt. Bring back to a boil. Add the frozen tortellini and cook uncovered for 7-9 minutes until the tortellini is tender. Ladle soup into bowls and top with grated Parmesan cheese.
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