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Spinach Tortellini Soup
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 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.
Ingredients
- 3 Tbsps. bouillon granules, chicken
- 1 tsp. oregano, dried
- 3 cups FarmSmart® All-Natural Chicken Breast(s), Diced
- 1 tsp. garlic, powder
- 1 tsp. parsley, dried
- 2 medium Peak Fresh Produce® Carrot(s), peeled and sliced
- 1 rib Peak Fresh Produce® Celery, chopped
- 1 small Peak Fresh Produce® Onion(s), diced
- 1/2 tsp. pepper, black
- 3 small potato(es), red, peeled and cubed
- grated Roma® Cheese, Parmesan, to taste
- 1 package Roma® Tortellini, Tri-Color
- 1/4 tsp. salt
- 1 10-ounce package spinach, frozen chopped
- 2 quarts water
