1 (10 ounce) package frozen chopped spinach
2 (14.5 ounce) cans chicken broth
1 (9 ounce) package cheese tortellini
1/4 tablespoon dried basil
1/4 tablespoon garlic powder
salt and pepper to taste
- In a large pot over high heat, combine the spinach and chicken broth.
- Heat to boiling, then reduce heat to low.
- Stir in tortellini, and simmer for 10 to 15 minutes, or until the tortellini is cooked to desired tenderness.
- Season with basil, garlic powder, salt, and pepper.
To freeze, cook as suggested and let cool. Put the soup in a freezer safe container and put in refrigerator. (Allow room for the soup to expand with freezing process.) Defrost in the refrigerator and reheat on the stove.