Chicken-and-Prosciutto Tortelloni Soup

Name: Chicken-and-Prosciutto Tortelloni Soup
Total time: 20 min
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

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

Chicken-and-Prosciutto Tortelloni Soup — 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.