Chicken Tortellini Soup

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Chicken Tortellini Soup

Ingredients

  • 4 1/2 qts low-sodium chicken broth (homemade or canned)
  • 1 pkg (9 oz) cheese-filled spinach tortellini
  • 3/4 pound stemmed spinach leaves, rinsed well, drained, and chopped
  • 1 pound boneless and skinless chicken breasts, cut into 1/2-inch chunks
  • 1/2 pound mushrooms, sliced
  • 1 medium-size red bell pepper, stemmed, seeded and diced (optional)
  • 1 cup cooked white or brown rice
  • 2 tsps dry tarragon leaves
  • Grated Parmesan cheese (optional)

Instructions

(Makes 10-12 servings). 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.

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