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Spinach Tortellini Soup

A nourishing soup that comes together quickly on a busy day--just add a loaf of good bread and you have dinner.


  • 1/2 cup diced onions
  • 1 1/2 cups julienned peeled carrots (matchstick cut)
  • 2 1/4 ounces Fond de Poulet Gold® dissolved in 8 cups hot water
  • 2 cups frozen cheese or meat tortellini
  • 6 ounces baby spinach
  • Salt and ground black pepper


  1. Combine the onions, carrots, and dissolved Fond de Poulet Gold® in a soup pot and bring the mixture to a boil over medium-high heat.
  2. Stir in the tortellini, reduce the heat to medium, and simmer for 3 minutes.  Add the spinach and simmer for 4 more minutes, until the carrots are tender and the tortellini is cooked through. Season the soup to taste with salt and pepper.
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Classic French Stocks and Sauces