Yum on a cold day. Quick for you busy moms! Serve with garlic breadsticks.
Ingredients
- 0.5 pounds chicken breast , cut into bite-sized pieces
- 1 can chicken broth , 14.5 ounce
- 1 package refrigerated cheese tortellini , 9 ounce
- 2 cans cream of chicken soup , 10.5 ounce
- 2 cups half-and-half
- 1 package frozen chopped spinach , 10 ounce
- 0.5 teaspoons thyme
- 0.25 teaspoons ground black pepper
Instructions
-
1
Bring a saucepan of water to a boil. Cook chicken in boiling water until no longer pink in the center, 7 to 10 minutes; drain.
-
2
Bring chicken broth to a boil in a soup pot; add cheese tortellini, reduce heat to medium-low, and cook until tortellini are cooked through and firm to the bite, about 8 minutes. Stir chicken, cream of chicken soup, half-and-half, spinach, thyme, and black pepper with the tortellini; bring to a simmer and continue cooking until hot, 7 to 10 minutes. Serve hot.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore French Recipes
Pumpkin Oatmeal Chocolate Chip Cookies
Excellent moist chocolate chip cookies with pumpkin, oatmeal, and mini chocolate chips.
Easy North Carolina Barbeque
I just love vinegar-based barbeque. I looked high and low for an easy recipe for North Carolina barbeque; this is it! Be warned; your friends will want the recipe. Eat it with a fork or on rolls with coleslaw.
Herb, Sausage, and Cheese Dutch Baby
This savory Dutch baby is perfect for breakfast and brunch. You can use bacon instead of sausage if you prefer. Serve with a light green salad.