Yield: 12 servings
|18¾ cup||Chicken broth|
|9 ounces||Spinach Tortellini & cheese|
|1 pounds||Chicken Breast|
|1 medium||Red Pepper|
Here's a soup with everything - meat, rice, vegetables, and cheese filled spinach pasta. Let diners add Parmesan cheese to taste.
Preparation Time 10 minutes Cooking TIme 15 minutes Per Serving
181 calories 6g total fat 2g saturated fat 22mg cholesterol 18g carbohydrates 17g protein 1628mg sodium In an 8-10 quart pan bring the broth to the boil, covered over a high heat. Add the tortellini, reduce heat and boil gently, uncovered, until pasta is al dente (about 6 minutes) Add spinach, chicken, mushrooms, red pepper, rice and tarragon to broth; return to boil over a high heat. Reduce heat, cover and simmer until chicken is no longer pink in centre; cut to test (about 2 minutes).
Ladle soup into large bowls. Offer cheese to sprinkle over individual portions, if desired.
Submitted By KAZ LANGRIDGE On 07-01-95