Spinach Tortellini Soup

Directions

  1. In a Dutch oven, combine the potatoes, carrots, celery, onion, chicken bouillon and water.
  2. Bring to a boil. Reduce the heat to low; cover and simmer for 10 minutes.
  3. Stir in the cubed cooked chicken, spinach, parsley, garlic powder, oregano, black pepper and salt. Bring back to a boil.
  4. Add in tortellini and cook uncovered for 7-9 minutes or until tender.
  5. Ladle soup into bowls and top with grated Parmesan cheese.

Ingredients

  • 3 Tbsps. bouillon granules, chicken
  • 1 tsp. Burst™ Spices 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