Ingredients
2
tablespoons butter
2
medium carrots, peeled and chopped (1 cup)
2
medium celery stalks, chopped (1/2 cup)
1
medium onion, chopped (1/2 cup)
2
garlic cloves, finely chopped
2
cartons (32 oz each) Progresso™ reduced-sodium chicken broth (8 cups)
1
package (9 oz) refrigerated cheese-filled tortellini
1
cup chopped cooked chicken
2
cups lightly packed fresh baby spinach leaves
2
tablespoons chopped fresh Italian (flat-leaf) parsley
1/4
teaspoon pepper
Freshly grated Parmesan cheese
Preparation
In 4-quart saucepan, melt butter over medium-high heat. Add carrots, celery and onion; cook 6 to 8 minutes, stirring occasionally, until beginning to brown on edges. Stir in garlic; cook 30 seconds.
Stir in broth. Heat to boiling; reduce heat. Stir in tortellini and chicken. Simmer 7 to 9 minutes, stirring occasionally, until tortellini are tender.
Stir in spinach, parsley and pepper. Top each serving with cheese.
