Name: Chicken & Spinach Tortellini Soup
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 8 servings (2 quarts)
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

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, Florida

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Chicken & Spinach Tortellini Soup

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Yield:8 servings (2 quarts)

Prep:10 min

Cook:15 min

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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

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Directions

In a Dutch oven, saute mushrooms in butter until tender. Add garlic; cook 1 minute longer.

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.

Nutrition Facts

1 cup: 287 calories, 12g fat (5g saturated fat), 90mg cholesterol, 1130mg sodium, 17g carbohydrate (2g sugars, 1g fiber), 27g protein.

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