Name: Chicken Tortellini Soup
Ingredients: 4 1/2 qt Low-sodium chicken broth; (homemade or canned); 9 oz Cheese-filled spinach tortellini; 3/4 lb Stemmed spinach leaves; rinsedand chopped; 1 lb Boneless and skinless chicken breasts; cut into 1/2" pieces; 1/2 lb Mushrooms; sliced; 1 Medium-size red bell pepper; diced (optional); 1 c Cooked white or brown rice; 2 ts Dry tarragon leaves; Grated parmesan cheese; (optional)

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy		Soups	10	Servings

INGREDIENTS

4 1/2	qt	Low-sodium chicken broth; (homemade or canned)
9	oz	Cheese-filled spinach tortellini
3/4	lb	Stemmed spinach leaves; rinsedand chopped
1	lb	Boneless and skinless chicken breasts; cut into 1/2" pieces
1/2	lb	Mushrooms; sliced
1		Medium-size red bell pepper; diced (optional)
1	c	Cooked white or brown rice
2	ts	Dry tarragon leaves
		Grated parmesan cheese; (optional)

INSTRUCTIONS

In an 8-10 qt. pot, bring chicken broth to a boil over high heat. Add
tortellini, cook until al dente. Add spinach, chicken, mushrooms, bell
pepper, rice, and tarragon; return to a boil over high heat. Reduce heat,
cover, and simmer until chicken is no longer pink in the center (about 2
minutes). Offer with Parmesan if desired.
Posted to recipelu-digest Volume 01 Number 443 by RecipeLu
<recipelu@geocities.com> on Jan 04, 1998

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