Creamy Chicken-Spinach Soup

Recipe By : Cooking Light

6 Points per serving

1 package refrigerated cheese tortellini -- (9 oz.)

1 can fat-free, reduced-sodium chicken broth -- (14.5 ounce can)

2 cans reduced-fat, reduced-sodium cream of chicken soup

1 package frozen chopped spinach -- thawed (10 oz)

1 package frozen cooked diced chicken breast -- (9 oz)

2 cups fat-free milk

1/2 teaspoon dried thyme

1/4 teaspoon pepper

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

Yield: six 1-1/3 cup servings

Nutritional analysis per serving (per cookbook): 300 calories; 7 g. fat; 2.6 g. fiber

by Dina