Baby spinach leaves, diced tomatoes and grated Parmesan cheese add a delicate balance of flavors to tortellini in this quick and easy weeknight soup.
What You Need
Original recipe yields 6 servings
2 cans (10 oz. each) condensed chicken broth
2 broth cans water
1 can (14-1/2 oz.) diced tomatoes, undrained
1 pkg. (9 oz.) refrigerated cheese tortellini
4 cups baby spinach leaves
1/4 cup KRAFT Grated Parmesan Cheese
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Let's Make It
Heat broth, water and tomatoes to boil in large saucepan on medium heat. Add pasta; cook 3 min.
Stir in spinach; remove from heat. Let stand 2 min.
Serve topped with Parmesan.
Prepare using frozen tortellini; cook in broth mixture for time indicated on package.
Prepare using 4-1/2 cups of your favorite chicken stock or broth in place of the condensed chicken broth and water.
Calories From Fat
% Daily Value*
Total Fat 6g
Saturated Fat 2.5g
Trans Fat 0g
Total Carbohydrates 23g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
6 servings, 1 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.