Creamy Tortellini Soup

Name: Creamy Tortellini Soup
Cuisine: American
Ingredients: 1/2 lb Chicken breast, cubed; 1 14.5 oz can chicken broth; 1 9 oz package refrigerated cheese tortellini; 2 10.5 oz cans cream of chicken soup; 2 cup half-and-half; 1 10 oz package frozen chopped spinach, thawed and drained; 1 small onion, diced; 2 tbsp butter; 2 tsp minced garlic; 1 tsp thyme; 2 tsp ground black pepper (.25 tsp if desired); 1/2 tsp salt; 1/2 tsp red pepper flakes or crushed red pepper (NOT red pepper powder!); 1 tbsp Poultry seasoning (1 tsp if desired)

vercatosso @cook_3945658

Creamy Tortellini Soup

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vercatosso @cook_3945658

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1/2 lbChicken breast, cubed
114.5 oz can chicken broth
19 oz package refrigerated cheese tortellini
210.5 oz cans cream of chicken soup
2 cuphalf-and-half
110 oz package frozen chopped spinach, thawed and drained
1 smallonion, diced
2 tbspbutter
2 tspminced garlic
1 tspthyme
2 tspground black pepper (.25 tsp if desired)
1/2 tspsalt
1/2 tspred pepper flakes or crushed red pepper (NOT red pepper powder!)
1 tbspPoultry seasoning (1 tsp if desired)

Cooking Instructions

1

Bring chicken broth to boil in soup pot.
2

Add tortellini to chicken broth. Cook according to package directions (cooked through and firm to bite, about 8 minutes).
3

Sautee 1 small, diced onion in 2 TBs of butter w/2 tsp minced garlic. Add thyme, black pepper, salt, red pepper, and poultry seasoning. Also sautee chicken in this mix.
4

Stir chicken/onion mixture, cream of chicken soup, half-and-half, spinach (leave out about 1/2 cup, if desired) with tortellini and chicken broth.
5

Bring to a simmer. Continue cooking until hot (7-10 minutes). Serve.