Savor a heartwarming chicken tortellini soup, brimming with fresh spinach, mushrooms, and bell pepper. It's a flavorful blend that's both nourishing and delicious.
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.
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
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reviews & comments
June 6, 2012
I cut the recipe in half and it turned out perfect. Love how simple it was and it's a good, filling soup. Flavor was very good and my whole family liked it.