Creamy Chicken Tortellini Soup

Yum on a cold day. Quick for you busy moms! Serve with garlic breadsticks.

INGRIDIENT

½ pound chicken breast, cut into bite-sized pieces

1 (14.5 ounce) can chicken broth

1 (9 ounce) package refrigerated cheese tortellini

2 (10.5 ounce) cans cream of chicken soup

2 cups half-and-half

1 (10 ounce) package frozen chopped spinach, thawed and drained

½ teaspoon thyme

¼ teaspoon ground black pepper

DIRECTION

Step: 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.

Step: 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.

NUTRITION FACT

Per Serving: 529 calories; protein 28.4g; carbohydrates 39.9g; fat 29g; cholesterol 113.5mg; sodium 1644.6mg.

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