• 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)
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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