Chicken-and-Prosciutto Tortelloni Soup

Name: Chicken-and-Prosciutto Tortelloni Soup
Total time: 20 min
Ingredients: 1 (8-oz.) package fresh chopped onions, peppers, and celery; 1 tablespoon olive oil; 1/2 teaspoon Italian seasoning; 1 (14.5-oz.) can diced tomatoes with roasted garlic; 5 cups reduced-sodium chicken broth; 1/4 teaspoon table salt; 1/2 teaspoon ground black pepper; 1 (9-oz.) package refrigerated chicken-and-prosciutto tortelloni; 1 (6-oz.) package fresh baby spinach

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Total: 20 minutes

Servings: 2

Cost: $18.82 /serving

Author : Southern Living

Ingredients

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1 (8-oz.) package fresh chopped onions, peppers, and celery1 tablespoon olive oil1/2 teaspoon Italian seasoning1 (14.5-oz.) can diced tomatoes with roasted garlic5 cups reduced-sodium chicken broth1/4 teaspoon table salt1/2 teaspoon ground black pepper1 (9-oz.) package refrigerated chicken-and-prosciutto tortelloni1 (6-oz.) package fresh baby spinach

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Instructions

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Sauté onions, peppers, and celery in hot oil in a Dutch oven over medium-high heat 3 minutes; add Italian seasoning, and sauté 1 minute. Stir in tomatoes and next 3 ingredients. Increase heat to high; bring to a boil. Stir in tortelloni, and return to a boil. Reduce heat to low, and simmer 8 minutes or until tortelloni are tender. Remove from heat, and stir in spinach.