FBD

Chicken Tortellini Soup

A light, low-fat chicken soup brimming with cheese tortellini, spinach, mushrooms, red bell pepper, and rice — ideal for a crowd.

ItalianChickenEasy25 minBy Northstar

Ingredients

Servings
10
  • 4 0.5 quart low-sodium chicken broth
  • 9 oz cheese-filled spinach tortellini
  • 0.8 lb fresh spinach leaves, chopped
  • 1 lb boneless skinless chicken breasts, cut into ½-inch chunks
  • 0.5 lb mushrooms, sliced
  • 1 medium red bell pepper, diced (optional)
  • 1 cup cooked white or brown rice
  • 2 tsp dry tarragon leaves
  • 1 tbsp grated parmesan cheese (optional, to serve)

Instructions

  1. 1

    In an 8–10 quart pot, bring chicken broth to a boil over high heat.

  2. 2

    Add tortellini and cook until al dente.

  3. 3

    Add spinach, chicken, mushrooms, bell pepper, rice, and tarragon. Return to a boil over high heat.

  4. 4

    Reduce heat, cover, and simmer until chicken is no longer pink in the center, about 2 minutes.

  5. 5

    Offer with grated parmesan cheese if desired.

Tags

soupchickenspinachmushroomlighttortellini