Ingredients
3 1/2
cups water
2
vegetarian vegetable bouillon cubes
1
(14.5-oz.) can diced tomatoes with basil, garlic and oregano, undrained
1
cup frozen cut leaf spinach
1
(15.5-oz.) can kidney beans, drained, rinsed
1
(9-oz.) pkg. refrigerated cheese-filled tortellini
Preparation
In large saucepan, combine water, bouillon and tomatoes. Bring to a boil over medium-high heat.
Add spinach, beans and tortellini; return to a boil. Reduce heat; boil gently 5 minutes or until tortellini is tender and soup is thoroughly heated, stirring occasionally.
