Spinach and Tortellini Soup
By S. Danford
- 1 can cheddar cheese soup
- 1 cup milk
- 1 can diced tomatoes with basil, oregano, and garlic
- 2 cups chicken broth
- 4 oz prepared cheese tortellini (Buitoni brand)
- 2 oz fresh spinach, stems removed, and chopped
- 1/4 t red pepper flakes
- 1/4 t garlic powder
Prepare tortellini as directed on package
Head soup and milk in a large saucepan over medium heat, stirring occasionally until soup is dissolved, about 5 minutes.
Add diced tomatoes, broth, tortellini, spinach, red pepper, and garlic.
Continue to cook over medium heat until spinach has cooked down, about 10 minutes.
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