TORTELLINI SOUP

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INGREDIENTS

3 Tbs Olive Oil
1 Clove garlic, minced
3 stalks of celery chopped
3 carrots peeled and chopped
1 onion diced
10 oz box of frozen spinach (unthawed)
2 cans cream of chicken soup
2 cans water
32 oz chicken broth
Family size package or chicken tortellini half cooked

Directions

1) put olive oil in the bottom of a large soup or stock pan
2) Sauté garlic, carrots and onions until tender
3) add frozen spinach. Break up the blocks of spinach as you cook
4) Continue to sauté until spinach thaws, then heats up
5) Add cream of chicken soup and water
6) Add chicken broth and then add tortellini
7) Heat and Serve

Note: it better to eat it a few hours after it’s made so the broth soaks up into the noodles. Better yet make it the night before

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