One night last week, when Hubby Bryan and I were short on time — and probably low on inspiration, too — we thawed out some brisket for sandwiches, and I put together this simple soup. I think I saw Rachael Ray make it one day on her program and thought it looked tasty — and amazingly simple.
Bryan and I give it two thumbs up. It was so easy to put together and quite satisfying. Plus, we got some spinach in our diets.
Into a saucepan, pour one carton (not sure of the size, but the carton, not the can; could also use a couple cans) chicken broth and heat to a simmer. Dump in one-half package frozen cheese tortellini; cook according to package directions. (The package I was using said to simmer for 5 minutes. If you’re using dried tortellini, you may have to guess on the amount and follow those package directions.)
When tortellini is cooked through, throw in a couple generous handfuls of fresh spinach. (Since I don’t like the texture of the stems in such dishes, I de-stem first.) Cook for 1 minute more and serve.