Spinach Tortellini Soup

• 3 small red potatoes, peeled and cubed
• 2 medium carrots, sliced
• 1 celery rib, chopped
• 1 small onion, chopped
• 2 tablespoons plus 1-1/2 teaspoons chicken bouillon granules
• 2 quarts water
• 3 cups cubed cooked chicken
• 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
• 1 teaspoon dried parsley flakes
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried oregano
• 1/2 teaspoon pepper
• 1/4 teaspoon salt
• 2 packages (9 ounces each) refrigerated cheese tortellini

1. In a Dutch oven, combine the potatoes, carrots, celery, onion, bouillon and water. Bring to a boil. Reduce heat; cover and simmer for 10 minutes.
2. Stir in the chicken, spinach, parsley, garlic powder, oregano and pepper and salt; return to a boil. Add tortellini; cook, uncovered, for 7-9 minutes or until tortellini is tender.

red potatoes, carrots, celery, onion, chicken bouillon granules, water, chicken, spinach, parsley flakes, garlic, oregano, pepper, salt

Taken from www.tasteofhome.com/recipes/spinach-tortellini-soup/ (may not work)