Chicken-and-Prosciutto Tortelloni Soup

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

• How to Make It

  1. 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.