Creamy Chicken-Spinach Soup - cooking recipe

Ingredients

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

Preparation

Cook tortellini in a saucepan according to package directions, using 1 can of broth instead of water.
Add in soup and remaining ingredients, stirring well.
Bring to a boil; cover, lower heat to medium, and cook until thoroughly heated.