February 6, 2013

Wednesday's Chow - Chicken-Tortellini Soup

After taking January off, I'm back with the weekly recipe.  Here's a nice cold-weather soup. Enjoy!

Chicken-Tortellini Soup


2 tsp olive oil
12 ounces skinless, boneless chicken breast, cut into bite-size pieces
3 cloves garlic, minced
8 oz sliced fresh mushrooms
2 14-ounces  cans chicken broth
1 ¾ cups water
1 9-ounce package refrigerated cheese-filled tortellini
2 carrots cut into thin, bite-size strips
2 cups torn fresh baby spinach
1 tablespoon snipped fresh tarragon or 1 teaspoon dried tarragon


On medium-high, heat olive oil in a large Dutch oven.  Add chicken pieces and garlic.  Cook, stirring often for about 4 minutes or until the chicken is no longer pink.  Remove chicken with a slotted spoon.  Add mushrooms to juices in Dutch oven and cook 5 minutes or until tender. Add chicken broth and water. Bring to a boil.

Add tortellini, carrot strips and chicken.  Return to boil. Cover and simmer for 7 to 9 minutes or until tortellini are tender. Stir occasionally.  Add spinach and tarragon. 

Makes 6 (1 1/3 cup servings)


Caroline Clemmons said...

Anna Kathryn, I love cheese tortellini, and that's what I always order when we go to our favorite Italian restaurant--tortelline alla panna. You made me hungry with this recipe.

Anna Kathryn Lanier said...

Caroline, it's a really good recipe. I've only made it once, but I like it, plus, it's low cal.