Dinner
Tortellini Soup
Description
Busy weeknights are no match for Betty’s easy Tortellini Soup recipe. It's brimming with chopped chicken, fresh vegetables and classic Italian flavors—what could be more satisfying? The small cheese-stuffed tortellini add a heartiness to this dish and give it a cozy feel. But what we love most about our chicken tortellini soup is how quickly it comes together: it goes from stove to table in 45 minutes, so you can serve a deliciously warm family meal without a ton of prep.
Ingredients:
- 2 tablespoons butter
- 2 medium carrots, peeled and chopped (1 cup)
- 2 medium celery stalks, chopped (1/2 cup)
- 1 medium onion, chopped (1/2 cup)
- 2 garlic cloves, finely chopped
- 2 cartons (32 oz each) Progresso™ reduced-sodium chicken broth (8 cups)
- 1 package (9 oz) refrigerated cheese-filled tortellini
- 1 cup chopped cooked chicken
- 2 cups lightly packed fresh baby spinach leaves
- 2 tablespoons chopped fresh Italian (flat-leaf) parsley
- 1/4 teaspoon pepper
- Freshly grated Parmesan cheese
Directions:
- In 4-quart saucepan, melt butter over medium-high heat. Add carrots, celery and onion; cook 6 to 8 minutes, stirring occasionally, until beginning to brown on edges. Stir in garlic; cook 30 seconds.
- Stir in broth. Heat to boiling; reduce heat. Stir in tortellini and chicken. Simmer 7 to 9 minutes, stirring occasionally, until tortellini are tender.
- Stir in spinach, parsley and pepper. Top each serving with cheese.
