Creamy Chicken-Spinach Soup

Ingredients

• 1 (9-ounce) package refrigerated cheese tortellini
• 1 (14 1/4-ounce) can fat-free, reduced-sodium chicken broth
• 2 (10 3/4-ounce) cans reduced-fat, reduced-sodium cream of chicken soup
• 1 (10-ounce) package frozen chopped spinach, thawed
• 1 (9-ounce) package frozen cooked diced chicken breast
• 2 cups fat-free milk
• 1/2 teaspoon dried thyme
• 1/4 teaspoon pepper

Preparation

1. Cook tortellini in a Dutch oven according to package directions, using 1 can broth instead of water. Add soup and remaining ingredients, stirring well.
2. Bring to a boil; cover, reduce heat to medium, and cook until thoroughly heated.