Thursday, March 31, 2011

Chicken and Spinach Tortellini Soup

Chicken and Spinach Tortellini Soup

Ingredients:

1tablespoon olive or vegetable oil
1/3cup chopped green onions (about 5 medium)
1/3cup julienne carrots (1 1/2x1/4x1/4 inch)
1teaspoon finely chopped garlic
6cups Progresso® chicken broth (from two 32-oz cartons)
2cups shredded deli rotisserie chicken (from 2- to 2 1/2-lb chicken)
1cup frozen small cheese-filled tortellini
1/4teaspoon ground nutmeg, if desired
1/8teaspoon pepper
3cups chopped fresh spinach

 



Directions:
1.In 4 1/2- to 5-quart Dutch oven, heat oil over medium-high heat. Cook onions, carrots and garlic in oil 3 to 4 minutes, stirring frequently, until onions are softened.
2.Stir in broth and chicken. Heat to boiling. Stir in tortellini; reduce heat to medium. Cover; cook 3 to 5 minutes or until tortellini are tender.
3.Stir in nutmeg, pepper and spinach. Cover; cook 2 to 3 minutes or until spinach is hot.
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