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Chicken-and-Prosciutto Tortelloni Soup

Photo: Alison Miksch; Styling: Buffy Hargett Miller

Hands-on time 20 mins
Total time 20 mins

Makes 2 qt.

Any flavor tortelloni will work well in this dish.


  • 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

How to Make It

  1. 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.

Cook's Notes

We tested with Swanson Natural Goodness 33% Less Sodium Chicken Broth.