Tortelloni Stew
Posted on February 10, 2010 by Jennifer in Uncategorized
I am loving this soup! It’s so easy. I think the cheese definitely makes the soup. Just a warning, if you use the red pepper flakes, it does have a little kick to it. When I made it, I used cheese tortelloni and added diced chicken breast.
Ingredients
- 3 cups chicken broth
- 1 pkg. (9 oz.) refrigerated chicken-filled tortelloni or ravioli
- 1 can (14.5 oz.) fire roasted diced tomatoes, undrained
- 1/4 tsp. crushed red pepper flakes or black pepper
- 3 cups packed baby spinach leaves
- 1-1/2 cups (6 oz.) Sargento® Bistro® Blends Shredded Italian Pasta Cheese, divided
Directions
- Bring broth to a boil in a large saucepan over high heat. Add tortelloni; reduce heat to medium and simmer 4 minutes.
- Add tomatoes and pepper flakes; simmer 7 minutes or until tortelloni is tender. Stir in spinach just until wilted.
- Place 1 cup cheese into 4 shallow bowls. Ladle stew over cheese; top with remaining cheese.