 |
Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 5 |
|
I like to top bowls of this tasty soup with a little grated Parmesan cheese...and serve it with crusty bread to round out the meal, notes Donna Morgan, Hend Tennessee. Ingredients:
2 garlic cloves, minced |
1 tablespoon butter |
3 cans (14-1/2 ounces each) reduced-sodium chicken broth or vegetable broth |
1 package (9 ounces) refrigerated cheese tortellini |
1 can (14-1/2 ounces) diced tomatoes with green chilies, undrained |
1 package (10 ounces) frozen chopped spinach, thawed |
Directions:
1. In a large saucepan, saute garlic in butter for 1 minute. Stir in the broth. Bring to a boil. Add tortellini; cook for 7-9 minutes or until tender. Stir in the tomatoes and spinach; heat through. Yield: 5 servings.
|
|