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Chicken and Spinach Tortellini Soup
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| Prep Time: 10 min Cook Time: 30 min Ingredients | |
| 2 (8 oz / 250 g) | boneless, skinless chicken breasts, cubed |
| 1 tbsp (15 mL) | vegetable oil |
| 1 box (900 mL) CAMPBELL'S® Organic Free Range Chicken Broth | |
| 2 cups (500 mL) | packed, chopped fresh spinach |
| 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 |
Directions
1. Brown chicken in hot oil in large heavy-bottomed saucepan.
2. Add broth and vegetables. Heat to a boil.
3. Stir in remaining ingredients.
4. Simmer covered, until cooked through - about 15 to 20 minutes.
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