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Recipe Ingredients

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

Recipe Directions

  1. 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.
  2. 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.
  3. Ladle soup into bowls and top with grated parmesan cheese.

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