Tortellini Soup

5 cups chicken broth

3 1/2 cups shredded carrots

1 cup chopped yellow summer squash

3 cups torn fresh spinach

1 package (9 oz) refrigerated cheese tortellini

In a large saucepan, combine 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 got this from my 2002 Quick Cooking cookbook by Taste of Home. It is yummy (I didn’t put the spinach in last time though). It does say it yields 7 servings, but the four of us ate it all last night, maybe with the spinach it would stretch farther. I have used the frozen tortellini before and it works fine, I assume the dried tortellini would work fine, you would probably have to cook it longer though.