 |
Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 16 |
|
Ingredients:
1 (14 1/2-ounce) can chicken broth |
4 cups water |
2 extra-large vegetable bouillon cubes |
1 (10-ounce) package frozen chopped spinach, unthawed |
2 (14 1/2-ounce) cans stewed tomatoes, undrained |
1 garlic clove, minced |
2 (9-ounce) packages refrigerated cheese-filled tortellini |
1/2 cup shredded parmesan cheese |
Directions:
1. Bring first 3 ingredients to a boil in a Dutch oven over medium-high heat.
2. Add spinach, stewed tomatoes, and garlic, and return mixture to a boil.
3. Stir in tortellini, and cook for 5 minutes. Sprinkle each serving evenly with shredded Parmesan cheese.
4. Note: For testing purposes only, we used Knorr Vegetable Bouillon Cubes.
|
|