Categories: SOUPY

Ingredients

• 1 tablespoon butter
• 2 garlic cloves, minced
• 3 cans (14-1/2 ounces each) reduced-sodium chicken broth or vegetable broth
• 1 package (9 ounces) refrigerated cheese tortellini
• 1 can (14-1/2 ounces) diced tomatoes with green chiles, undrained
• 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry

Directions

1. In a large saucepan, heat butter over medium heat; saute garlic until tender, about 1 minute. Stir in broth; bring to a boil. Add tortellini; cook, uncovered, until tender, 7-9 minutes. Stir in tomatoes and spinach; heat through.

Email to a friend | Print this recipe | Back