This recipe requires minimal ingredients and the best part is the leftovers. I love having a bowl of soup for lunch the next day. That is what I am having right now. Pair this with a salad or sandwich and you are set for dinner.
Chicken Tortellini Florentine Soup
8 cups chicken stock or broth
5 ounces frozen spinach (1/2 of a 10 oz package)
2 cups cooked, shredded chicken
16 oz package frozen cheese tortellini (I used tri colored)
salt and pepper to taste
grated Parmesan cheese for serving
In a large pot, heat stock until boiling. Add frozen spinach and cook until broken up. Add chicken and tortellini. Cook tortellini according to time of package instructions. Add salt and pepper to taste. Serve with grated cheese on top. Makes 4 to 6 servings.