Ingredients
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1 (14 ounce) can reduced-sodium chicken broth
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1 (14 ounce) can roasted-garlic seasoned chicken broth
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1 (9 ounce) package refrigerated cheese tortellini or 1 (9 ounce) package mushroom tortellini
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1 (14 1/2 ounce) can diced tomatoes
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1 tablespoon minced garlic
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2 tablespoons chopped shallots
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2 cups packed Baby Spinach
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1 dash ground cayenne pepper
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1 tablespoon basil
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1 tablespoon oregano
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2 tablespoons freshly grated asiago cheese
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1/8 teaspoon ground black pepper
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2 tablespoons chopped sun-dried tomatoes
Instructions
- In medium saucepan, bring chicken broth to a boil over high heat.
- Add tortellini, reduce heat to medium-low and simmer about 5 minutes. Gently stir in diced tomatoes, simmer 3 minutes until tortellini is tender, stir in sundried tomatoes, shallots.
- Stir in basil, cayenne pepper, oregano and black pepper and simmer another 2 minutes.
- Stir in spanach 1 cup at a time just until wilted.
- Ladle into shallow bowls, sprinkle with cheese and additional cayenne pepper to taste.