Ingredients
7 3/4 cups chicken broth
1 (14.5 ounce) can petite Diced tomatoes
1 (10 ounce) package frozen chopped spinach, thawed drained
1/3 cup grated Parmesan cheese
1/2 teaspoon salt
1/2 teaspoon pepper
1 (9 ounce) package refrigerated cheese tortellini
3 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 for 5 minutes or until tortellini is heated through.
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