Chicken Tortellini Soup

SUBMITTED BY: sydny

"When you're pressed for time, this soup is a breeze to make with leftover chicken, refrigerated tortellini and canned tomatoes."

SERVINGS & SCALING

Original recipe yield: 3 quarts

USMETRIC

About scaling and conversions

INGREDIENTS

7 3/4 cups boiling 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

READ REVIEWS (11)

DIRECTIONS

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

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Reviewed on Feb. 8, 2008 by loves2cook

Mmmmm! What a yummy soup! Being easy, tasty & quick is a weekday dream come true.

2 users found this review helpful

Reviewed on May 1, 2008 by Denise

This recipe is definitely a keeper. I used chicken that was leftover from the night before and a can of diced tomatoes instead of stewed tomatoes. It was delicious and filling. My husband loved it. I will be making this again!

1 user found this review helpful

Reviewed on Oct. 24, 2007 by LATEBLOOMER7

It's a cround pleaser!! I was a little bit scare to try this recipe at first because it had know reviews or rates, but it one my top 10 favorite soups! (We served it with breadsticks) Well I hope you enjoy!

1 user found this review helpful

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