Ingredients
About 49 oz. chicken broth
10 oz. frozen chopped spinach, thawed, drained
2 cans Italian tomatoes
9 oz. cheese tortellini
oregano
salt
parmesan cheese
Preparation
Combine 1st 3 ingredients. Bring to a boil. Add tortellini, salt and oregano. Cook just until pasta is done. Do not over cook. Top with Parmesan cheese after serving. ( I use Wylers chicken granules and like the dried tortellini better than refrigerated, it holds up better.)
