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Spinach Tortellini Soup

Servings: 10


1 package Celentano or Italian Village tortellini

3 Small red potatoes, peeled and cubed

2 medium carrots, sliced

1 celery rib, chopped

1 small onion, chopped

3 tablespoons granulated chicken bouillon

2 quarts water

3 cups cubed cooked chicken

1 package (10oz. frozen chopped spinach, thawed and squeezed dry

1 teaspoon dry parsley flake

1 teaspoon garlic powder

1 teaspoon dried oregano

½ teaspoon black pepper

¼ teaspoon salt

Grated parmesan cheese

Cooking Directions:  

  1. In a Dutch oven, combine the potatoes, carrots, celery, onion, chicken bouillon and water. Bring to a boil. Reduce the heat to low; cover and simmer for 10 minutes.
  2. Stir in the cubed cooked chicken, spinach, parsley, garlic powder, oregano, black pepper and salt. Bring back to a boil. Add in tortellini and cook uncovered for 7-9 minutes or until tender.
  3. Ladle soup into bowls and top with grated parmesan cheese.