Creamy Chicken Tortellini Soup
Description
Using canned cream of chicken as a base, you can have a quick and simple pot of tortellini soup by adding the pasta, more cooked chicken, and spinach.
Ingredients
•
1/2 pound chicken breast, cut into bite-sized pieces
•
1 (14 1/2 ounce) can chicken broth
•
1 (9 ounce) package refrigerated cheese tortellini
•
2 (10 1/2 ounce) cans cream of chicken soup
•
2 cups half-and-half
•
1 (10 ounce) package frozen chopped spinach, thawed and drained
•
1/2 teaspoon thyme
•
1/4 teaspoon ground black pepper
Directions
1
Bring a saucepan of water to a boil. Cook chicken in boiling water until no longer pink in the center, 7 to 10 minutes; drain.
2
Bring chicken broth to a boil in a soup pot; add cheese tortellini, reduce heat to medium-low, and cook until tortellini are cooked through and firm to the bite, about 8 minutes. Stir chicken, cream of chicken soup, half-and-half, spinach, thyme, and black pepper with the tortellini; bring to a simmer and continue cooking until hot, 7 to 10 minutes. Serve hot.