– 10oz spinach tortellini
– 8oz sweet peas
– 1/2 cup of mushrooms
– 1 cup organic Tuscan kale
– 35oz reduced sodium chicken broth
– 2 cloves garlic
– salt and pepper to taste
– cheese (optional)
1 — Bring chicken broth to a boil in a medium size pot.
2 — Add spinach tortellini, sweet peas, mushroom, kale, and seasonings. Reduce heat to medium-low, stir, and cover for 10min. Serve.
Optional – top with your favorite shredded cheese.
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