This recipe was SO easy and it was finished so quickly! This soup reminded me of something you would eat when you were sick because of the chicken broth. I think that flavor just brings me comfort. I didn’t think my husband would enjoy this recipe, but he actually did. He ate two big bowls full!
Here’s what you’ll need:
- Chicken broth
- Baby spinach
- Shredded Parmesan cheese
First, add the chicken broth and one cup of water to a saucepan and bring it to a boil.
Once it’s boiling, reduce the heat to medium and add in the tortellini. Cook until the pasta is tender, which usually takes about 6 minutes.
Add in the spinach and cook until it’s wilted. It doesn’t take very long, maybe 2 minutes. (Depending how hot your burner is)
You can add some salt and pepper if you’d like. We topped ours with shredded Parmesan cheese.
Simple huh? It was probably the easiest thing I’ve made other than cereal. And we both really enjoyed it. It’d be great for a cold day!
- 4 cups chicken broth
- 1 cup water
- 10 oz tortellini (Buitoni is the best if you ask me!)
- 3 oz baby spinach
- 2 Tbs Parmesan cheese, shredded
- Bring the chicken broth and water to boil in a saucepan
- Reduce heat
- Add tortellini, cook about 6 minutes
- Add baby spinach, cook about 2 minutes
- Ladle into bowls
- Top with shredded Parmesan cheese
I adapted this recipe from Prevention magazine.