Name: 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)

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.