1 Package Celentano or Italian Village Tortellini
3 Small Red Potatoes, Peeled and Cubed
2 Medium Carrots, Sliced
1 Celery Rib, Chopped
1 Small Onion, Chopped
3 Tbsp. Granulated Chicken Bouillon
2 Quarts Water
3 Cups Cubed Cooked Chicken
1 Package (10oz. Frozen Chopped Spinach, Thawed and Squeezed Dry
1 Tsp. Dry Parsley fFlakes
1 Tsp. Garlic Powder
1 Tsp. Dried Oregano
½ Tsp. Bllack Pepper
¼ Tsp. Salt
Grated Parmesan Cheese
- In a Dutch oven, combine the potatoes, carrots, celery, onion, chicken bouillon and water. Bring to a boil. Reduce the heat to low; cover and simmer for 10 minutes.
- Stir in the cubed cooked chicken, spinach, parsley, garlic powder, oregano, black pepper and salt. Bring back to a boil. Add in tortellini and cook uncovered for 7-9 minutes or until tender.
- Ladle soup into bowls and top with grated parmesan cheese.