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Chicken and Prosciutto Tortelloni Soup

"With fresh spinach, pesto with sun dried tomatoes and delicate chicken and prosciutto tortelloni pasta, this savory soup offers a delicious way to warm up on a cold evening."
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17 m servings 260 cals
Original recipe yields 4 servings

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  1. Combine broth and pesto in large saucepan. Bring to a boil over medium-high heat. Add pasta; reduce heat to medium. Cook, stirring occasionally, for 10 minutes or until pasta is tender. Stir in spinach, salt and pepper. Serve immediately.

Nutrition Facts

Per Serving: 260 calories; 10.1 g fat; 28 g carbohydrates; 10.6 g protein; 25 mg cholesterol; 621 mg sodium. Full nutrition


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very tasty, quick, and easy