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Category: Main Course
Tortellini and chicken soup - TastyPlanner.com
Serve this soup with my mini-calzones for a full meal!
Recipe Source: Light and Healthy Cookbook
4 1/2 quarts low sodium chicken broth
9 oz) fresh cheese-filled spinach tortellini
3/4 pound stemmed spinach leaves, chopped
1 lb boneless, skinless chicken breasts, cut into chunks
1/2 lb mushrooms, sliced
1 medium red bell pepper, stemmed, seeded, and diced
1 cup cooked white or brown rice
2 tsp dry tarragon leaves
grated Parmesan cheese optional.
1. In an 8 to 10 qrt pan, bring chicken broth to a boil over high heat. Add tortellini; cook until al dente (about 4 minutes)
2. Add spinach, chicken, mushrooms, bell pepper, rice, and tarragon.
3. Return to a boil over high heat. Reduce heat, cover, and simmer until chicken in center is no longer pink; cut to test 9about 2 minutes.
4. Ladle into bowls and offer with Parmesan if desired.