Tortellini Soup

This recipe is from Taste of Home 2008 Soups edition

Ingrediants:
5 cups chicken or vegetable broth
3 1/2 cups shredded carrots (about 10 ounces)
1 cup chopped yellow summer squash
3 cups torn fresh spinach
1 package (9 ounces) refrigerated cheese tortellini

Directions:

In a large saucepan, combine the broth, carrots and squash. Bring to a boil. Reduce heat; simmer, uncovered, for 3 minutes. Stir in spinach and tortellini. Cover and cook for 5 minutes or until tortellini is tender and heated through.

We tried this recipe for the first time last night and had it with french bread.

On a scale of 1 - 5, my husband and I rated it a 3.

We felt that it could have used some more flavor, maybe some garlic or salt and pepper.