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Spinach Tortellini Soup Recipe

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This recipe for Spinach Tortellini Soup, by , is from The Pohl Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Stef Pohl
Added: Wednesday, January 26, 2011

Category:
Category:

Ingredients:  
Ingredients:  
6 small red potatoes peeled and cubed
4 medium carrots, sliced
1 celery rib, chopped
1 small onion, chopped
2 T. plus 1 1/2 tsp. chicken bouillon granules
2 qt. water
3 c. cubed cooked chicken
1 (10 oz.) pkg. frozen chopped spinach, thawed and squeezed dry
1 tsp. dried parsley flakes
1/2 tsp. garlic powder
1/2 tsp. pepper
1/2 tsp. dried oregano
1/2 tsp. pepper
1/4 tsp. salt
2 (9 oz. each) pkgs. refrigerated or frozen cheese tortellini

Directions:
Directions:
Combine potatoes, carrots, celery, onion, bouillon and water. Bring to a boil. Reduce heat; cover and simmer for 10 mins.

Stir in the chicken, spinach, parsley, garlic powder, oregano, pepper and salt. Return to a boil. Add tortellini; cook, uncovered for 7-9 mins. or until tortellini is tender.

Number Of Servings:
Number Of Servings:
10
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
Garlic Herbed Bread is a great go-with to this soup recipe!!

 

 

 

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