Recipe info Category: Soups & Stuff/Soups Recipe: CHICKEN TORTELLINI SOUP Rating: 0.00 Contributor: n/a

CHICKEN TORTELLINI SOUP 4 1/2 qt low-sodium chicken broth (homemade or canned) 1 pkg (9 oz) cheese-filled spinach tortellini 3/4 lb stemmed spinach leaves, rinsed well, drained, and chopped 1 lb boneless and skinless chicken breasts, cut into 1/2-inch chunks 1/2 lb 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) 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. Per serving: 201 calories, 4 g total fat (0.8 g saturated fat).

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