Food Network and Betty Crocker both provide good tortellini soup recipes using chicken broth and dried tortellini on their websites. Both recipes can be prepared in under an hour.
The Food Network recipe serves four people. Allow 10 ounces of frozen spinach to thaw. In a 3-quart pot on medium heat, add 1 tablespoon of olive oil, 1/2 cup of chopped onions and 1 minced garlic clove. Stir the ingredients frequently until the onions are cooked. Add 4 to 6 cups of broth and a 14-ounce can of whole tomatoes, chopped.
Turn the heat to high and bring the ingredients to a boil. Add 4 cups of dried tortellini and boil it until the tortellini is almost cooked, then add the thawed spinach and salt and pepper for additional flavor. The soup can be served with Parmesan cheese.
The Betty Crocker recipe requires using a Dutch oven. Add 3 tablespoons of butter, 2 cloves of chopped garlic, 2 chopped celery stalks, 1 chopped carrot and 1 small chopped onion. Cook the ingredients in the oven over medium-low heat. Stir the ingredients occasionally for about 10 minutes. On high heat, add 64 ounces of chicken broth and 4 cups of water to the ingredients until the water boils.
Reduce the heat and add 9 ounces of dried tortellini. Cover the ingredients and allow them to cook for about 20 minutes or until the tortellini is fully cooked. Add Parmesan cheese to each serving if desired.