| SERVINGS: |
| Original yield: 3 quarts |
INGREDIENTS
* 7 3/4 cups boiling chicken broth
* 1 (14.5 ounce) can stewed tomatoes, cut up
* 1 (10 ounce) package frozen chopped spinach, thawed
* 1/4 cup grated Parmesan cheese
* 1/2 teaspoon salt
* 1/4 teaspoon pepper
* 1 (9 ounce) package refrigerated cheese tortellini
* 2 1/2 cups cubed cooked chicken
DIRECTIONS
* In a Dutch oven or soup kettle, combine the broth, tomatoes, spinach, Parmesan cheese, salt and pepper. Cook for 10 minutes; add the tortellini and chicken. Cook for 5 minutes or until tortellini is heated through.
