Friday, July 31, 2009

Tortellini Soup

5 cups chicken broth
3.5 cups shredded carrots (10 oz)
1 cup chopped yellow summer squash
3 cups torn fresh spinach
1 package (9 oz) refrigerated cheese tortellini

In a large saucepan, combine the broth, carrots and squash. Bring to a boil. Reduce heat; simmer, uncovered for 3 minutes. Stir in spinach and tortellini. Cover and cook for 5 minutes or until tortellini is heated through.

**Yield: 7 servings

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