Food and Recipes Recipes Chicken-and-Prosciutto Tortelloni Soup 3.5 (2) 2 Reviews Ready in just 20 minutes, this easy soup makes a delicious weeknight supper that's practically made for fall. Any flavor tortelloni will work well in this dish. By Southern Living Editors Published on October 9, 2018 Print Rate It Share Share Tweet Pin Email Photo: Alison Miksch Hands On Time: 20 mins Total Time: 20 mins Yield: 2 qt. Ingredients 1 (8-oz.) package fresh chopped onions, peppers, and celery 1 tablespoon olive oil 1/2 teaspoon Italian seasoning 1 (14.5-oz.) can diced tomatoes with roasted garlic 5 cups reduced-sodium chicken broth 1/4 teaspoon table salt 1/2 teaspoon ground black pepper 1 (9-oz.) package refrigerated chicken-and-prosciutto tortelloni 1 (6-oz.) package fresh baby spinach Directions Sauté onions, peppers, and celery in hot oil in a Dutch oven over medium-high heat 3 minutes; add Italian seasoning, and sauté 1 minute. Stir in tomatoes and next 3 ingredients. Increase heat to high; bring to a boil. Stir in tortelloni, and return to a boil. Reduce heat to low, and simmer 8 minutes or until tortelloni are tender. Remove from heat, and stir in spinach. Rate it Print