|Spinach||12 Ounce, well rinsed|
|Canned chicken broth||148 1⁄2 Ounce (3 Large Cans, 49 1/2 Ounce Each)|
|Cheese filled spinach tortellini||9 Ounce (1 Package, Fresh)|
|Chicken breast||1 Pound, skinned, boned and cut into 1/2 inch pieces (1 Whole)|
|Mushrooms||8 Ounce, sliced|
|Red bell pepper||5 Ounce, seeded and finely chopped (1 Medium Size)|
|Cooked rice||1 Cup (16 tbs)|
|Dry tarragon||2 Teaspoon|
|Ground pepper||To Taste|
|Grated parmesan cheese||1 Tablespoon|
Pat spinach dry.
Remove and discard stems; chop leaves coarsely and set aside.
In an 8- to 10-quart pan, bring broth to a boil over high heat.
Add tortellini, return to a gentle boil, and cook, uncovered, just until tender to bite (4 to 6 minutes; or time according to package directions).
Add spinach, chicken, mushrooms, bell pepper, rice, and tarragon.
Return to a boil, then reduce heat so soup simmers.
Cover and simmer until chicken is no longer pink in center; cut to test (about 2 minutes).
Season to taste with salt and pepper.