Tortellini and Bean Soup

 

3 1/2

cups water

2

vegetarian vegetable bouillon cubes

1

(14.5-oz.) can diced tomatoes with basil, garlic and oregano, undrained

1

cup frozen cut leaf spinach

1

(15.5-oz.) can kidney beans, drained, rinsed

1

(9-oz.) pkg. refrigerated cheese-filled tortellini

• 1 In large saucepan, combine water, bouillon and tomatoes. Bring to a boil over medium-high heat.
• 2 Add spinach, beans and tortellini; return to a boil. Reduce heat; boil gently 5 minutes or until tortellini is tender and soup is thoroughly heated, stirring occasionally.