Oct

25

CHICKEN TORTELLINI SOUP

October 25, 2007 |

1½ CUPS WATER

2 (14 OZ.) CHICKEN BROTH

1 MEDIUM YELLOW SQUASH, SLICED, QUARTERED

1 GREEN BELL PEPPER, CHOPPED

1 CUP DRIED CHEESE FILLED TORTELLINI

2 MEDIUM CARROTS, SLICED

1 MEDIUM ONION, CUT INTO THIN WEDGES

½ TSP SALT

¼ TSP GARLIC-PEPPER SEASONING

2 ½ CUPS CHOPPED COOKED CHICKEN

2 CUPS TORN FRESH SPINACH

2 TBL SNIPPED BASIL

 

 

BRING BROTH TO BOIL. ADD SQUASH, PASTA, BELL PEPPER, PASTA, CARROTS, ONION, SEASONINGS. 

RETURN TO BOIL, REDUCE HEAT AND SIMMER UNCOVERED FOR 15 MINUTES.

STIR IN CHICKEN, AND SPINACH. 

COOK COVERED FOR 5 MORE MINUTES.

STIR IN FRESH BASIL.

 

 

MAKES 6 SERVINGS


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