Tortelloni Soup with Roasted Chicken, Zucchini and Spinach

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Tortelloni Soup with Roasted Chicken, Zucchini and Spinach

Minutes to Prep 10

Total Minutes 20

Serves 10

Difficulty 2

Ingredients

Chicken & Roasted Garlic Tortelloni – 20 oz. Family Size

Buitoni Shredded parmesan cheese

Shredded Parmesan Cheese – 5 oz.

8 cups reduced-sodium chicken broth
1 package BUITONI Refrigerated Chicken & Roasted Garlic Tortelloni (20 oz.)
3 cups zucchini
2 cups shredded roasted chicken breast meat
2 cloves garlic
1 tablespoon finely chopped fresh oregano
3 cups baby spinach leaves
BUITONI Refrigerated Freshly Shredded Parmesan Cheese (5 oz.)

Method

BOIL broth in a large stock pot. Stir in pasta; cook, stirring occasionally, for 5 minutes.

REDUCE heat to medium; stir in zucchini, chicken, garlic and oregano. Cook for 5 minutes.

REMOVE from heat; add spinach. Sprinkle with cheese before serving. Season with ground black pepper, if desired.

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