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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 12 |
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Whenever I make this soup for my husband, he enjoys it so much he never leaves room for anything else! reports Laurie Vincent of Erie, Pennsylvania. When you're pressed for time, it's a breeze to make with leftover chicken, refrigerated tortellini and canned tomatoes. Ingredients:
7-3/4 cups chicken broth |
1 can (14-1/2 ounces) stewed tomatoes, cut up |
1 package (10 ounces) frozen chopped spinach, thawed |
1/4 cup grated parmesan cheese |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1 package (9 ounces) refrigerated cheese tortellini |
2-1/2 cups cubed cooked chicken |
Directions:
1. In a Dutch oven or soup kettle, combine the broth, tomatoes, spinach, Parmesan cheese, salt and pepper. Cook for 10 minutes; add the tortellini and chicken. Cook 7-9 minutes longer or until tortellini is tender. Yield: 12 servings (3 quarts).
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