Photo: Alison Miksch; Styling: Buffy Hargett Miller
Hands-on Time
20 Mins
Total Time
20 Mins
Yield
Makes 2 qt.

Any flavor tortelloni will work well in this dish.

How to Make It

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.

Chef's Notes

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

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