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Recipe Source: cdkitchen.com
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Chicken Tortellini Soup
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Serves/Makes: 10
Ready in: < 30 minutes
- 4 1/2 quarts chicken broth
- 9 ounces fresh or frozen cheese tortellini
- 3/4 pound fresh spinach leaves, coarsely chopped
- 1 pound boneless skinless chicken breasts, cubed
- 1/2 pound sliced fresh mushrooms
- 1 red bell pepper, seeded and diced
- 2 cups cooked white rice
- 2 teaspoons dried tarragon
- freshly grated Parmesan cheese, optional
Heat the chicken broth in a large saucepan or Dutch oven over medium-high heat. Add the cheese tortellini and cook as directed on the package, or until al dente. Add the fresh spinach, cubed chicken, sliced mushrooms, diced bell pepper, rice, and tarragon to the pot and return to a boil. Reduce the heat to a simmer, cover the pot, and let cook until the chicken is cooked through. Serve the chicken tortellini soup hot sprinkled with freshly grated Parmesan cheese, if desired.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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