Spinach-Tortellini Soup

Recipe from

Recipe Time

Prep: 10 Minutes
Cook: 20 Minutes

Ingredients

1 (14 1/2-ounce) can chicken broth
4 cups water
2 extra-large vegetable bouillon cubes
1 (10-ounce) package frozen chopped spinach, unthawed
2 (14 1/2-ounce) cans stewed tomatoes, undrained
1 garlic clove, minced
2 (9-ounce) packages refrigerated cheese-filled tortellini
1/2 cup shredded Parmesan cheese

Preparation

Bring first 3 ingredients to a boil in a Dutch oven over medium-high heat.

Add spinach, stewed tomatoes, and garlic, and return mixture to a boil.

Stir in tortellini, and cook for 5 minutes. Sprinkle each serving evenly with shredded Parmesan cheese.

Note: For testing purposes only, we used Knorr Vegetable Bouillon Cubes.

Note:

December 1999