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. 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. 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 per serving