Ingredients
1 (14.5 ounce) can chicken broth
2 (10.5 ounce) cans cream of chicken soup
1 (9 ounce) package refrigerated cheese tortellini
1/2 pound chicken breast, cut into bite-sized pieces
Method
Sources
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Recipe1M+
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Versatile 8-qt stock pot — everyday soups, pasta, blanching
Humidity-controlled cheese storage — keep artisan cheese perfect
Stainless press for hard cheeses — cheddar, gouda, manchego
Deluxe kit — make 20+ varieties, mozzarella to aged cheddar
Four cheese knives — soft, hard, crumbly, spreading for cheese boards
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Versatile 8-qt stock pot — everyday soups, pasta, blanching
Humidity-controlled cheese storage — keep artisan cheese perfect
Stainless press for hard cheeses — cheddar, gouda, manchego
Deluxe kit — make 20+ varieties, mozzarella to aged cheddar
Four cheese knives — soft, hard, crumbly, spreading for cheese boards
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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. 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.