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  • 5 cups reduced-sodium chicken broth
  • 1 20 ounce package refrigerated herb chicken tortellini (such as Buitoni)
  • 1 pound plum tomatoes, seeds removed, chopped
  • 1 cup frozen peas, thawed
  • 1 6 ounce bag baby spinach
  • Shredded basil and shaved Parmesan cheese (optional)
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Place broth and 1 cup water in a large pot and bring to a boil. Add tortellini and tomatoes; simmer 7 to 9 minutes or until tortellini are tender.
Stir in peas. Add spinach gradually. Sprinkle basil and Parmesan over top, if desired. Serve immediately.

nutrition information

Per Serving: cal. (kcal) 346, Fat, total (g) 9, chol. (mg) 34, sat. fat (g) 2, carb. (g) 54, fiber (g) 5, pro. (g) 14, sodium (mg) 766, Mark as Free Exchange () 0, Percent Daily Values are based on a 2,000 calorie diet
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