Turkey tortellini soup
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pack | (7 ounces) dried Cheese-filled tortellini |
| 2¼ | cup | Water |
| 2 | tablespoons | Rice wine vinegar or White wine vinegar |
| 2 | tablespoons | Soy sauce |
| 1 | can | (10-3/4 ounces) condensed Chicken broth |
| 1 To 2 tb Finely chopped Gingerroot or 1 To 2 ts Ground ginger | ||
| 2 | cups | Sliced bok choy |
| 2 | cups | Cut-up cooked turkey (about 10 ounces) |
| 2 | Green onions (with tops), sl | |
| 1 | cup | Enoki mushrooms |
Directions
Cook tortellini as directed on package; drain. Heat water, vinegar, soy sauce, chicken broth and gingerroot to boiling in 3-quart saucepan; reduce heat. Stir in bok choy stems (reserve leaves), turkey and onions. Simmer 15 minutes. Stir in bok choy leaves and mushrooms. Simmer just until leaves are wilted. 4 SERVINGS (ABOUT 1-½ CUPS EACH); 350 CALORIES.