This soup recipe includes chicken breast chunks, mushrooms, cheese tortellini, spinach, and seasonings.
Ingredients:
- 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
Preparation:
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.
More Recipes with Tortellini and Chicken Soups
Chicken Vegetable Soup
Crockpot Chicken Noodle Soup
Chicken Gumbo with Brown Rice
Shrimp and Tortellini
Crockpot Tortellini Stew
Sausage and Tortellini Soup
Pasta Recipes Index
Chicken Soup Recipes
Slow Cooker Recipes | Casseroles | Main Recipe Index
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