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Chicken and Spinach Tortellini Soup
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| Ingredients | |
| 2 (8 oz / 250 g) | boneless, skinless chicken breasts, cubed |
| 1 tbsp (15 mL) | canola oil |
| 1 box (900 mL) | CAMPBELL'S® No Salt Added Chicken Broth |
| 1 large, coarsely chopped tomato | |
| 1 stalk | celery, sliced |
| 1 ¼ cups (300 mL) | frozen or refrigerated cheese-filled tortellini |
| 1 clove | garlic, minced |
| 1/4 tsp (1 mL) | dried oregano leaves, crushed |
| 1/8 tsp (0.5 mL) | ground black pepper |
| 2 cups (500 mL) | packed, chopped fresh spinach |
Directions
1. Heat oil in large, heavy-bottomed saucepot at medium - high heat. Add chicken and cook and stir until browned - about 5 minutes.
2. Add broth, tomato and celery. Heat to a boil.
3. Stir in tortellini, garlic, oregano and pepper and heat to a boil. Reduce heat to low.
4. Simmer, covered, for 10 minutes. Stir in spinach and simmer soup until tortellini is cooked through - about 5 minutes.
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