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Chicken Tortellini Soup
(Makes 10-12 servings)

4 1/2 qt low-sodium chicken broth (homemade or canned)
1 pkg (9 oz) cheese-filled spinach tortellini
3/4 lb stemmed spinach leaves, rinsed well, drained, and chopped
1 lb boneless and skinless chicken breasts, cut into 1/2-inch chunks
1/2 lb mushrooms, sliced
1 medium-size red bell pepper, stemmed, seeded and diced (optional)
1 cup cooked white or brown rice
2 tsp dry tarragon leaves
Grated Parmesan cheese (optional)

In an 8-10 qt. pot, bring chicken broth to a boil over high heat.
Add tortellini, cook until al dente. Add spinach, chicken, mushrooms,
bell pepper, rice, and tarragon; return to a boil over high heat.
Reduce heat, cover, and simmer until chicken is no longer pink in
the center (about 2 minutes). Offer with Parmesan if desired.

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