INGREDIENTS
- 4 cups Tomato Soup recipe
- 10 ounces cheese tortellini,
cooked
- 2 cups baby spinach leaves
INSTRUCTIONS
- Warm the tomato soup over medium
heat.
- Stir in the cheese tortellini and
spinach leaves and warm until spinach wilts.
- Store leftovers covered tightly
in the refrigerator until ready to rewarm.
