Tortellini Soup

BySarah

Step 1: Melt the butter in a 4-quart saucepan over medium-high heat. Once the butter has melted, add the carrots, celery, and onion to the pan and cook for about 6 to 8 minutes, stirring often, until the veggies are starting to brown on the edges. Then, add the garlic, stir, and continue to cook for additional 30 seconds.

INGREDIENTS

  • 1 c. chopped cooked chicken
  • 2 tbsp butter
  • 2 medium celery stalks, chopped (1/2 c.)
  • 2 medium carrots, peeled and chopped (1 c.)
  • 2 garlic cloves, finely chopped
  • 1 medium onion, chopped (1/2 c.)
  • 1 package (9 ounces) of refrigerated cheese-filled tortellini
  • 2 cartons (32 ounces each) Progresso™ reduced-sodium chicken broth (8 c.)
  • 2 c. lightly packed fresh baby spinach leaves
  • Freshly grated Parmesan cheese
  • 2 tbsp chopped fresh Italian (flat-leaf) parsley
  • 1/4 tsp pepper

INSTRUCTIONS

Step 1: Melt the butter in a 4-quart saucepan over medium-high heat. Once the butter has melted, add the carrots, celery, and onion to the pan and cook for about 6 to 8 minutes, stirring often, until the veggies are starting to brown on the edges. Then, add the garlic, stir, and continue to cook for additional 30 seconds.

Step 2: To the veggies in the pan, pour in the broth. Stir and come to a boil. Then, decrease the heat and add the tortellini and chicken. Stir and simmer everything for about 7 to 9 minutes, stirring often, or until the tortellini is tender.

Step 3: Next, add the spinach along with parsley and pepper. Stir well.

Step 4: Ladle the soup into serving bowls and top each with cheese. Enjoy!

NOTES

Tortellini is the perfect small stuffed pasta for this soup. Keep refrigerated tortilla on hand for when you want to make this soup anytime. For this recipe, I use chopped rotisserie chicken, but you are welcome to use leftover cooked chicken or turkey instead.