Chicken, Spinach, and Tortellini Soup
Parmesan Cheese Toasts
Ingredients
- 1½ lb boneless, skinless chicken breasts
- ½ cup chopped onion
- 1 Tbsp minced garlic
- 2 Tbsp olive oil
- 1 (24-oz) jar marinara sauce
- 1 (32-oz) carton chicken broth
- 2 cups water
- 1 (9-oz) pkg refrigerated three-cheese tortellini
- 2 (6-oz) pkg baby spinach
Instructions
- Cut chicken into 1-inch pieces. Cook chicken, onion, and garlic in hot oil in a Dutch oven over medium-high heat 6 to 8 minutes or until chicken is done.
- Add marinara, broth, and water; bring to a boil, reduce heat, and simmer 10 minutes.
- Stir in tortellini; cook 2 to 3 minutes or until done. Stir in spinach; cook until wilted.
Side Dish Ingredients
- 1 cup shredded Parmesan cheese
- ¼ cup butter, softened
- 1 (16-oz) loaf French bread, cut into 1-inch-thick slices
Side Dish Instructions
- Preheat broiler.
- Stir together Parmesan and butter; spread over bread slices. Place on a baking sheet. Broil 2 minutes or until toasted.
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