This soup is about as easy and fast as it gets. Season chicken broth with sautéed garlic and add Rotel. Grab spinach from the freezer and tortellini from the deli section, and you’ve got a tasty and satisfying soup.
Recipe shared by my mom, Barbara.
Ingredients
- 2 garlic cloves, minced
- 1 Tbs. butter or margarine
- 3 14.5-oz. cans chicken or vegetable broth
- 1 9-oz. pkg. refrigerated cheese tortellini
- 1 10-oz. pkg. frozen chopped spinach, thawed & squeezed dry
- 1 14.5-oz can Rotel, undrained
Directions
In a saucepan, sauté the garlic in the butter until tender. Stir in the broth; bring to a boil. Add the tortellini and cook for 5 to 6 minutes or until tender. Stir in the spinach and tomatoes; heat through.
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