Tortellini Kettle
8 cups water
Medium carrot, peeled and chopped
Medium onion, diced
2 tablespoons powdered chicken bouillon
14-ounce can of diced tomatoes with basil and garlic
9-ounce package of cheese-filled tortellini, dried
14-ounce can of chickpeas, undrained
Optional: 9-ounce bag of baby spinach
Serves 6
Bring water to a low boil with the carrot, onion, bouillon and tomatoes. Reduce heat, cover and cook for 10 minutes, or until the vegetables are tender. Keep this mixture at an active simmer and add the tortellini. Note: don't let it come to a boil or the tortellini could break open. Simmer this for 15 minutes, and stir in chickpeas and spinach. Keep it at a low simmer to heat chickpeas and soften spinach. Ladle the finished dish into soup plates.
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