Creamy Chicken-Spinach Soup

• (9 ounce) package refrigerated cheese tortellini1
• (14 1/2 ounce) can fat-free chicken broth↗1
• (10 3/4 ounce) cans reduced-fat cream of chicken soup↗2
• (10 ounce) package frozen chopped spinach, thawed1
• (9 ounce) package frozen diced cooked chicken breasts (or left-over cooked chopped chicken breast)↗1
• cups nonfat milk↗2
• teaspoon dried thyme↗1⁄2
• teaspoon pepper↗1⁄4

Step-by-step instructions

1. 1

   Cook tortellini in a saucepan according to package directions, using 1 can of broth instead of water.

2. 2

   Add in soup and remaining ingredients, stirring well.

3. 3

   Bring to a boil; cover, lower heat to medium, and cook until thoroughly heated.