Creamy Chicken-Spinach Soup

Ingredients

• 9 ounce chicken breast diced frozen cooked
• 21.5 ounce cream of chicken soup reduced-fat reduced-sodium canned
• 0.5 teaspoon thyme leaves dried
• 14.3 ounce chicken broth fat-free reduced-sodium canned
• 2 cups milk fat-free
• 10 ounce pkt spinach frozen thawed chopped
• 0.3 teaspoon pepper 
• 9 ounce cheese tortellini refrigerated

Equipment

• dutch oven

Directions

1. Cook tortellini in a Dutch oven according to package directions, using 1 can broth instead of water.
2. Add soup and remaining ingredients, stirring well.
3. Bring to a boil; cover, reduce heat to medium, and cook until thoroughly heated.