Chicken Tortellini Soup
Ingredients
- 4 1/2 qt 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 tsp 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.