Spinach Tortellini Soup
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
- 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.
- 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.
- Ladle soup into bowls and top with grated parmesan cheese.