Chicken & Spinach Tortellini Soup |
|
 |
Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 8 |
|
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, FL Ingredients:
1-1/2 cups sliced fresh mushrooms |
2 tablespoons butter |
2 garlic cloves, minced |
4 cans (14-1/2 ounces each) reduced-sodium chicken broth |
1 package (9 ounces) refrigerated cheese tortellini |
4 cups shredded rotisserie chicken |
1 package (6 ounces) fresh baby spinach, coarsely chopped |
1/2 teaspoon pepper |
8 teaspoons grated parmesan cheese |
Directions:
1. In a Dutch oven, saute mushrooms in butter until tender. Add garlic; cook 1 minute longer.
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. Yield: 8 servings (2 quarts).
|
|