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Chicken Soup with Tortellini and Cheese


This soup recipe includes chicken breast chunks, mushrooms, cheese tortellini, spinach, and seasonings.


  • 4 1/2 quarts chicken broth
  • 1 package (8 to 10 ounces) fresh cheese-filled tortellini
  • 3/4 pound spinach leaves, stems removed
  • 1 pound boneless, skinless chicken breasts, cut in 1/2-inch pieces
  • 8 ounces mushrooms, sliced
  • 1 medium red bell pepper, chopped
  • 1 cup cooked rice
  • 1 1/2 teaspoons dried basil
  • grated Parmesan cheese


Rinse, drain and chop spinach leaves. In an 8 to 10-quart kettle or Dutch oven, bring the chicken broth to a boil over high heat. Add tortellini, and cook for about 4 minutes, just until tender.

Add spinach, chicken, mushrooms, bell pepper, rice, and basil, then return to a boil over high heat. Reduce heat, cover and simmer for about 3 minutes, or until chicken is no longer pink in the center. Ladle into bowls and pass the Parmesan cheese.
Makes about 10 servings.

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