Tortellini Soup

I got this from a 2002 Taste of Home cookbook.

 

5 cups chicken broth

3 1/2 cups shredded carrots (about 10 oz)

1 cup chopped yellow summer squash

3 cups torn fresh spinach

1 package (9 oz) refrigerated cheese tortellini

In a large saucepan, combine the broth, carrots, and squash. Bring to a boil. Reduce heat; simmer, uncovered, for 3 minutes. Stir in spinach and tortellini. Cover and cook for 5 minutes or until tortellini is heated through.

 

I made this when my sister and her husband came. It turned out really good. Instead of shredding carrots, I chopped up some baby carrots, so I had to boil them a little longer than the recipe said. I had the squash, but it wasn’t ripe enough to cut, so it didn’t make it in there.