Recipe Twist: Tuscan Chicken and Tortellini Soup: For a twist on this recipe skip the sorghum and use refrigerated tortellini in its place. I usually use a 16-oz package of Three Cheese Tortellini and add it at the same time that I add the spinach. The brand I use cooks in 2 minutes but if you’re using a dried variation or a brand that cooks longer (some say 7 minutes), add a few minutes before stirring in the spinach. Because the tortellini soaks up quite a bit of broth, the soup becomes more of a stew-like consistency. I love it like this but if you prefer a brothier soup, add another 12-16 ounces of chicken stock or broth.