Chicken-and-Prosciutto Tortelloni Soup

Southern Living
Chicken-and-Prosciutto Tortelloni SoupRecipe

Photo: Alison Miksch; Styling: Buffy Hargett Miller

Any flavor tortelloni will work well in this dish.

Makes 2 qt.


+ Add To Shopping List
1 (8-oz.) package fresh chopped onions, peppers, and celery
1 tablespoon olive oil
1/2 teaspoon Italian seasoning
1 (14.5-oz.) can diced tomatoes with roasted garlic
5 cups reduced-sodium chicken broth
1/4 teaspoon table salt
1/2 teaspoon ground black pepper
1 (9-oz.) package refrigerated chicken-and-prosciutto tortelloni
1 (6-oz.) package fresh baby spinach


Hands-on: 20 Minutes
Total: 20 Minutes

Sauté onions, peppers, and celery in hot oil in a Dutch oven over medium-high heat 3 minutes; add Italian seasoning, and sauté 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.

Created date

October 2015