Tortellini & Chicken Soup

Sunset Creative Cooking Library

4 1/2 quarts chicken broth
1 pkg (9oz) fresh cheese-filled spinach tortellini
3/4 pound spinach leaves, stemmed
1 pound boneless, skinless chicken breasts, cut in 1/2" chunks
1/2 pound mushrooms, sliced
1 medium red bell pepper, diced
1 cup cooked white or brown rice
2 teaspoons dry tarragon leaves
grated Parmesan cheese, optional

Rinse, drain and chop spinach leaves. In an 8 to 10-quart pan, bring the chicken broth to a boil over high heat. Add tortellini, and cook until al dente (approx. 4 minutes).

Add spinach, chicken, mushrooms, bell pepper, rice, and tarragon, then return to a boil over high heat. Reduce heat, cover and simmer until chicken in center is no longer pink (about 2 minutes), cut to test. Ladle into bowls and offer with Parmesan cheese, if desired. Makes 10 to 12 servings.