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Creamy Chicken Spinach Soup

9 ozs tortellini, cheese-filled
1 can fat-free chicken broth
2 cans reduced fat cream of chicken soup
10 ozs frozen chopped spinach -- thawed and drained
9 ozs cooked chicken breast cubes -- frozen
2 cups 1% low-fat milk
1/2 tsp dried thyme
1/4 tsp pepper

Cook tortellini in a Dutch oven according to package directions, using 1 can broth instead of water. Add soup and remaining ingredients, stirring well.

Bring to a boil; cover, reduce heat to medium, and cook until thoroughly heated.

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