Tortellini Florentine Soup
From Mary Celeste VanSickle, Chairman of Angels and Friends Favorite Recipes III, Angels of Easter Seals
48 oz. chicken broth
28 oz. crushed tomatoes
10 oz. pkg. frozen chopped spinach
1 lb. cheese tortellini, frozen
1 tsp. garlic powder
1/4 tsp. black pepper
Parmesan cheese
In a large soup kettle, combine broth, tomatoes, spinach and seasoning. Bring to a boil. While spinach starts to break apart add the tortellini. Stir to separate. Simmer for 30 minutes, stirring occasionally. Serve with Parmesan cheese.
Serves: 6-8
