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Celentano Cheese Tortellini Spinach Soup

Cheese Tortellini and Spinach Soup

  • Serves: 5
  • Prep: 45min
  • Easy Solutions, Fall
This cheese tortellini and spinach soup recipe is full of flavor and vegetables. Potatoes, carrots, celery and spinach, you can't go wrong trying this soup for lunch and dinner.
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Ingredients

  • 1 package (19oz.) Celentano® Cheese 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
  • 8 cups water
  • 3 cups cooked and cubed chicken
  • 1 package (10oz.) frozen chopped spinach, thawed and squeezed dry
  • 1 teaspoon dried parsley flakes
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • ½ teaspoon black pepper
  • ¼ teaspoon salt
  • Grated Parmesan cheese

Directions

In a Dutch oven, combine the potatoes, carrots, celery, onion, chicken bouillon and water. Bring to a boil. Reduce the heat to low; cover with a lid 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 the frozen tortellini and cook uncovered for 7-9 minutes until the tortellini is tender. Ladle soup into bowls and top with grated Parmesan cheese.

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