1 (14½ ounce) can fat-free, reduced-sodium chicken broth
2 (10¾ ounce) cans reduced-fat, reduced-sodium cream of chicken soup
1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
1 (9 ounce) chicken breast, chopped and cooked
2 cups fat-free milk
½ teaspoon dried thyme
1. Cook tortellini according to package directions, using 1 can broth instead of water. Add soup and remaining ingredients stirring well.
2. Bring to a boil; cover, reduce heat to medium, and cook until thoroughly heated.