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Tortellini Soup

Italian.Chef's picture
Ingredients
  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
  Salt To Taste
Directions

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.

Recipe Summary

Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Chicken

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