Ingredients
3 small red potatoes, peeled and cubed2 medium carrots, sliced1 celery rib, chopped1 small onion, chopped2 tablespoons plus 1-1/2 teaspoons chicken bouillon granules2 quarts water3 cups cubed cooked chicken1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry1 teaspoon dried parsley flakes1/2 teaspoon garlic powder1/2 teaspoon dried oregano1/2 teaspoon pepper1/4 teaspoon salt2 packages (9 ounces each) refrigerated cheese tortellini
Preparation
In a Dutch oven, combine the potatoes, carrots, celery, onion, bouillon and water. Bring to a boil. Reduce heat; cover and simmer for 10 minutes.
Stir in the chicken, spinach, parsley, garlic powder, oregano and pepper and salt; return to a boil. Add tortellini; cook, uncovered, for 7-9 minutes or until tortellini is tender.
