Categories: Soup
Ingredients
- 8 oz. package chopped onions, peppers and celery
- 1 tbsp olive oil
- 1/2 tsp Italian seasoning
- 14.5 oz. can diced tomatoes with roasted garlic
- 5 cups chicken broth
- 1/4 tsp salt
- 1/2 tsp black pepper
- 9 oz. package refrigerated chicken and prosciutto tortelloni
- 6 oz. baby spinach
Directions
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Saute onions, peppers and celery in hot oil in a Dutch oven over medium-high heat 3 minutes; add Italian seasoning and saute 1 minute. Stir in tomatoes and next 3 ingredients. Increase heat to high; bring to a boil. Stir in tortelloni and return to a boil. Reduce heat to low, and simmer 8 minutes or until tortelloni are tender. Remove from heat and stir in spinach.