Chicken and Spinach Tortellini Soup |
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Prep Time: 20 Minutes Cook Time: 5 Minutes |
Ready In: 25 Minutes Servings: 5 |
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Betty Crocker Ingredients:
1 tablespoon olive oil or 1 tablespoon vegetable oil |
1/3 cup chopped green onion (about 5 medium) |
1/3 cup julienne-cut carrot (or shredded carrots) |
1 teaspoon finely chopped garlic |
6 cups chicken broth |
2 cups shredded deli rotisserie chicken |
1 cup frozen small cheese-filled tortellini |
1/4 teaspoon ground nutmeg (optional) |
1/8 teaspoon pepper |
3 cups chopped fresh spinach |
Directions:
1. In a 4 1/2- to 5-quart Dutch oven, heat oil over med-high heat.
2. Cook onions, carrots, and garlic in oil for 3-4 minutes, stirring frequently, until onions are softened.
3. Stir in broth and chicken; heat to boiling.
4. Stir in tortellini; reduce heat to medium.
5. Cover; cook 3-5 minutes or until tortellini are tender.
6. Stir in nutmeg, pepper, and spinach.
7. Cover ; cook 2-3 minutes or until spinach is hot; taste and adjust seasoning with salt and pepper.
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