2 medium carrots, sliced
1 celery rib, chopped
1 small onion, chopped
2 tablespoon plus 1-1/2 teaspoon chicken bouillon granules
2 quarts water
3 cups cubed cooked chicken
1 package (10 ounce) frozen chopped spinach, thawed and squeezed dry
1 teaspoon dried parsley flaked
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
1/2 teaspoon pepper
1/4 teaspoon salt
2 packages (9 ounces each) refrigerated cheese tortellini
- In Dutch oven, combine the potatoes, carrots, celery, onions, bouillon and water. Bring to boil. Reduce heat, cover and simmer for 10 minutes.
- Stir in the chicken, spinach, parsley, garlic powder, oregano, pepper and salt; return to a boil. Ad tortellini, cook, uncovered, for 7-8 minutes or until tortellini is tender.
Yield 10 Servings (3-3/4 quarts)
