| Chicken Tortellini Soup
Categories: Chicken, Pasta, Rice, Spinach, Soups
4 1/2 quarts of Low-sodium chicken broth
9 ounces of Cheese-filled spinach tortellini
3/4 pound of stemmed spinach leaves;
1 pound of boneless and skinless chicken
1/2 pound of mushrooms; sliced
1 Medium-size red bell pepper
1 cup of cooked white or brown rice
2 teaspoons of dry tarragon leaves
Grated parmesan cheese, optional |
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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. Serving size 10Posted to recipelu-digest Volume 01 Number 443 by RecipeLu <recipelu@geocities.com> on Jan 04, 1998
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