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)

Then the church shall be brought to the full enjoyment of her bridegroom, having all tears wiped away from her eyes, and there shall be no more distance or absence. She shall then be brought to the entertainments of an eternal wedding feast, and to dwell forever with her bridegroom, yea, to dwell eternally in His embraces. Then Christ will give her His loves, and she shall drink her fill, yea, she shall swim in the ocean of His love.

Jonathan Edwards

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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