Tuesday, October 8, 2013


  • cups  reduced-sodium chicken broth
  • 20 ounce package refrigerated herb chicken tortellini (such as Buitoni)
  • pound  plum tomatoes, seeds removed, chopped
  • cup  frozen peas, thawed
  • 6 ounce bag baby spinach
  • Shredded basil and shaved Parmesan cheese (optional)

Place broth and 1 cup water in a large pot and bring to a boil. Add tortellini and tomatoes; simmer 7 to 9 minutes or until tortellini are tender.
Stir in peas. Add spinach gradually. Sprinkle basil and Parmesan over top, if desired. 

Serve immediately.

Note: This is a recipe I got from Family Circle Magazine.

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