Tortellini Soup

 


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

Steps

1 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.

2 Stir in broth. Heat to boiling; reduce heat. Stir in tortellini and chicken. Simmer 7 to 9 minutes, stirring occasionally, until tortellini are tender.

3 Stir in spinach, parsley and pepper. Top each serving with cheese

 

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