Ver en Español
How to Make Flan
Peruvian Arroz con Pollo
Chicken and Spinach Tortellini Soup
chicken and spinach tortellini soup
tablespoon olive or vegetable oil
cup chopped green onions (about 5 medium)
cup julienne-cut carrots
teaspoon finely chopped garlic
cartons (32 oz each) Progresso™ chicken broth
cups shredded deli rotisserie chicken (from 2- to 2 1/2-lb chicken)
cup frozen small cheese-filled tortellini
teaspoon ground nutmeg, if desired
cups chopped fresh spinach
In 4 1/2- to 5-quart Dutch oven, heat oil over medium-high heat. Cook onions, carrots and garlic in oil 3 to 4 minutes, stirring frequently, until onions are softened.
Stir in broth and chicken. Heat to boiling. Stir in tortellini; reduce heat to medium. Cover; cook 3 to 5 minutes or until tortellini are tender.
Stir in nutmeg, pepper and spinach. Cover; cook 2 to 3 minutes or until spinach is hot.
Julienne-cut carrots are available in bags in the produce section of most grocery stores. If they're unavailable, substitute shredded carrots.
Add Italian flair to the soup by garnishing each serving with a teaspoon of pesto.
Calories from Fat
% Daily Value
% Daily Value*:
1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 3 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
© 2020 ®/TM General Mills All Rights Reserved
We also Love
Chicken Creole Soup
Chicken Minestrone Soup
Noodle and Chicken Bowl
Fresh Vegetable Chicken Soup with Quinoa Dumplings Step by Step
Try These Next
Chicken Noodle Soup
Chicken Tortellini Soup
Chicken and Barley Soup
Italian Chicken Noodle Soup
Mexican Fideo Soup
Rate and Comment
There are no social login steps defined in Sitecore for this flow!