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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 10 |
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âIâm always looking for easy recipes I can prepare on busy days. This is wonderful for that. Try it with fresh, crusty bread.â âJacqueline Dintino, Westminster, Maryland Ingredients:
3 small red potatoes, peeled and cubed |
2 medium carrots, sliced |
1 celery rib, chopped |
1 small onion, chopped |
2 tablespoons plus 1-1/2 teaspoons chicken bouillon granules |
2 quarts water |
3 cups cubed cooked chicken |
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry |
1 teaspoon dried parsley flakes |
1/2 teaspoon garlic powder |
1/2 teaspoon dried oregano |
1/2 teaspoon pepper |
1/4 teaspoon salt |
2 packages (9 ounces each) refrigerated cheese tortellini |
Directions:
1. In a Dutch oven, combine the potatoes, carrots, celery, onion, bouillon and water. Bring to a boil. Reduce heat; cover and simmer for 10 minutes.
2. Stir in the chicken, spinach, parsley, garlic powder, oregano and pepper and salt; return to a boil. Add tortellini; cook, uncovered, for 7-9 minutes or until tortellini is tender. Yield: 10 servings (3-3/4 quarts).
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