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- 3 cups chicken, cooked and chopped (I use whatever chicken pieces I have on hand and bake it in the oven for my soup)
- 2 (14.5 ounce) cans chicken broth or about 3 or 4 cups
- 2 carrots, sliced
- 2 stalks celery, chopped
- 1/2 cup chopped onion
- 2 (14.5 ounce) cans Italian diced tomatoes with basil, garlic and oregano
- 2 cups water
- 1/2 teaspoon black pepper
- Dash red pepper or hot sauce (Optional)
- 1 cup chopped fresh baby spinach, uncooked (could use frozen)
- 2 cups Barilla 3 Cheese All Natural Dry Tortellini
- Grated Parmesan cheese ( I add about 1/2 cup of cheese to the soup but you can sprinkle it on top when you serve it, too.)
View Full Recipe at The Southern Lady Cooks
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2279g | |
| Calories 1223 | |
| Calories from Fat 670 | 55% |
| Total Fat 74.36g | 93% |
| Saturated Fat 21.22g | 85% |
| Trans Fat 0.0g | |
| Cholesterol 362mg | 121% |
| Sodium 2136mg | 89% |
| Potassium 2728mg | 78% |
| Total Carbs 31.78g | 8% |
| Dietary Fiber 11.5g | 38% |
| Sugars 14.15g | 9% |
| Protein 102.86g | 165% |
