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Chicken Tortellini Soup

SUBMITTED BY: Lauri Vincent

"'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.'"
PREP TIME  15 Min
COOK TIME  5 Min
READY IN  20 Min
SERVINGS & SCALING
Original recipe yield: 12 servings
    
About  scaling  and  conversions

INGREDIENTS

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

MORE MEMBER REVIEWS
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 13, 2006 by TORRANGE
This is a great recipe, one of the best soups I have made. I modified a bit by doubling the tortellini, adding about five cloves of garlic, and oregano. I also cooked the chicken in olive oil and did not drain before adding to the soup.

1 user found this review helpful
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 4, 2008 by MARYM1102
Just ok. Probably won't make it again as the family didn't really enjoy it. Somewhat bland and too much spinach.

0 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 21, 2007 by Merrique
What a wonderful soup. Easy to make and very tasty. My fiance said he would never eat spinach. I proved him wrong.

0 users found this review helpful


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