Servings: 4-6 / Ready in: 20 mins
Ingredients
- 1 cup elbow pasta
- 1 jar Mölli Morelos Cooking Sauce
- 5 cups low-sodium chicken broth
- 1/2 cup half-and-half cream
- 2 cups baby spinach
- 1 cup shredded mozzarella cheese
- Salt to taste
Directions
- In a medium pot, combine the Morelos sauce, broth and half and half. Heat over medium heat for approximately 10 minutes. Add elbows to soup and cook for 10 more minutes, stirring frequently. Stir in spinach; cook for another minute. Serve and sprinkle with mozzarella. Provecho!