Creamy Tortellini Soup

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This is another of those quick, simple recipes that tastes great on a cold winter’s evening. The broth is creamy and flavorful, and if you use fresh baby spinach, you can probably convince your kiddos to eat it. Add some crusty bread and a side salad, and you’ll have dinner on the table in about 30 minutes!

Creamy Tortellini Soup

• 1 19 oz package refrigerated cheese tortellini
• 2 cans diced Italian style tomatoes, drained
• 4 Cups chicken broth
• 8 oz Neufchâtel or cream cheese
• 2-3 Cups fresh baby spinach

In a large pot, cook the tortellini according to package directions. Drain, and set aside.

In another large pot, combine chicken broth and tomatoes. Bring to a boil, reduce heat, and simmer for about 15 minutes. Add Neufchâtel cheese and whisk until well blended. Add tortellini. Remove from heat and stir in spinach. Serve immediately.

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