Tortellini Soup – Terri Wright
I’ve made this for years and been asked for the recipe by many because their kids loved it. (makes 8-10 servings; about 11 cups)
- 3 cloves garlic, minced
- 1 tablespoon butter or margarine
- 1 large box (about 48 ounces) of chicken broth
- 19 ounces frozen cheese tortellini
- 1 package (10 ounces) frozen chopped spinach
- 2 cans (14.5 ounces each) stewed tomatoes, un-drained, cut into pieces
In large saucepan, over medium-high heat, cook garlic in butter for 1 to 2 minutes. Add broth and tortellini. Heat to a boil; reduce heat and simmer 10 minutes. Add spinach and tomatoes; simmer 5 minutes longer
Enjoy the leftovers!