Categories: Chicken, Cooking Light, Main Dish, Soup

Ingredients

• 1 (9 ounce) package refrigerated cheese tortellini
• 1 (14 1/2 ounce) can fat-free chicken broth
• 2 (10 3/4 ounce) cans reduced-fat cream of chicken soup
• 1 (10 ounce) package frozen chopped spinach, thawed
• 1 (9 ounce) package frozen diced cooked chicken breasts (or left-over cooked chopped chicken breast)
• 2 cups nonfat milk
• 1/2 teaspoon dried thyme
• 1/4 teaspoon pepper

Directions

1. Cook tortellini in a saucepan according to package directions, using 1 can of broth instead of water.

2. Add in soup and remaining ingredients, stirring well.

3. Bring to a boil; cover, lower heat to medium, and cook until thoroughly heated.

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