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Creamy Chicken Spinach Soup (Cooking Light Cookbook)
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| INGREDIENTS | |
| 1 (9oz) pkg | refrigerated cheese tortellini |
| 1 (14 1/4oz) can | fat free chicken broth |
| 2 (10 3/4oz) cans | reduced fat cream of chicken |
| 1 (10oz) pkg | frozen, chopped spinach, thawed |
| 1 (9oz) pkg | frozen, fully cooked, diced chicken breast |
| 2 c | fat free milk |
| 1/2 tsp | dried thyme |
| 1/4 tsp | pepper |
DIRECTIONS
cook tortellini in a Dutch oven according to pkg, using one can of broth instead of water. Add soup and remaining ingredients, stirring well. Bring to boil; cover, reduce heat to med and cook until heated
Serving size 1 1/3 cup
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