Creamy Chicken Tortellini Soup

Name: Creamy Chicken Tortellini Soup
Total time: 40
Yield: 4
Ingredients: 0.5 pound chicken breast, cut into bite-sized pieces; 1 (14.5 ounce) can chicken broth; 1 (9 ounce) package refrigerated cheese tortellini; 2 (10.5 ounce) cans cream of chicken soup; 2 cups half-and-half; 1 (10 ounce) package frozen chopped spinach, thawed and drained; 0.5 teaspoon thyme; 0.25 teaspoon ground black pepper

Recipe by Christina Egan from allrecipes.com

Lunch 40 Mins.

Ingredients

4 servings

•

0.5 pound chicken breast, cut into bite-sized pieces
•

1 (14.5 ounce) can chicken broth
•

1 (9 ounce) package refrigerated cheese tortellini
•

2 (10.5 ounce) cans cream of chicken soup

•

2 cups half-and-half
•

1 (10 ounce) package frozen chopped spinach, thawed and drained
•

0.5 teaspoon thyme
•

0.25 teaspoon ground black pepper

Instructions

Bring a saucepan of water to a boil. Cook chicken in boiling water until no longer pink in the center, 7 to 10 minutes; drain.
Bring chicken broth to a boil in a soup pot; add cheese tortellini, reduce heat to medium-low, and cook until tortellini are cooked through and firm to the bite, about 8 minutes. Stir chicken, cream of chicken soup, half-and-half, spinach, thyme, and black pepper with the tortellini; bring to a simmer and continue cooking until hot, 7 to 10 minutes. Serve hot.