Spinach Tortellini Soup

Spinach Tortellini Soup

Servings: 5   |   Preparation: 45 Mins


Ingredients

  • 1 package 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
  • 2 quarts water
  • 3 cups cubed cooked chicken
  • 1 package (10oz.) frozen chopped spinach, thawed and squeezed dry
  • 1 teaspoon dry parsley flake
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • ½ teaspoon black pepper
  • ¼ teaspoon salt
  • Grated parmesan cheese

Directions

  1. In a Dutch oven, combine the potatoes, carrots, celery, onion, chicken bouillon and water. Bring to a boil. Reduce the heat to low; cover and simmer for 10 minutes.
  2. Stir in the cubed cooked chicken, spinach, parsley, garlic powder, oregano, black pepper and salt. Bring back to a boil. Add in tortellini and cook uncovered for 7-9 minutes or until tender.
  3. Ladle soup into bowls and top with grated Parmesan cheese.