2
tablespoons chopped fresh Italian (flat-leaf) parsley
1/4
teaspoon pepper
Freshly grated Parmesan cheese
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Steps
1
In 4-quart saucepan, melt butter over medium-high heat. Add carrots, celery and onion; cook 6 to 8 minutes, stirring occasionally, until beginning to brown on edges. Stir in garlic; cook 30 seconds.
2
Stir in broth. Heat to boiling; reduce heat. Stir in tortellini and chicken. Simmer 7 to 9 minutes, stirring occasionally, until tortellini are tender.
3
Stir in spinach, parsley and pepper. Top each serving with cheese.
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Small stuffed pastas, like tortellini, are just the right size to fit a soup spoon.
We used chopped rotisserie chicken for this Tortellini Soup recipe, but feel free to use leftover cooked chicken or turkey instead.
Refrigerated tortellini is an easy staple to keep on hand and a great option for this soup recipe.
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