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Chicken Totellini Soup

  • 2 minced garlic cloves
  • 1 tablespoon butter
  • 43 ounces reduced sodium chicken/vegetable broth
  • 9 ounces refrigerated cheese tortellini
  • 10 ounces frozen chopped spinach (thaw and squeeze dry)
  • 14 ounces diced tomatoes with green chilies (undrained)

Saute the garlic in the butter. Slowly add broth and bring to a boil while stirring. Mix in tortellini (cook 5 minutes). Add spinach and tomatoes and mix until evenly heated through.

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About Jess Keller

I'm an author, speaker and chocolate eater who's chasing hard after my dreams.

6 responses »

  1. Sounds/looks tasty. And, easy to make. What kind of cheese is that on top?

    Reply
  2. Small question, how much chicken? I got the soup and the tortellini parts but were is the Chicken?

    Reply
  3. Pingback: No Need for Panera – Broccoli Cheddar Soup « Jessica Keller

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