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COLLECTION: Tortellini Soups
COLLECTION: Tortellini Soups
From: hz225wu@unidui.uni-duisburg.de (Micaela Pantke)
Date: Mon, 16 Aug 93 09:31:26 +0200
Contents
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Chicken Tortellini Soup (Cici)
Tortellini Soup (Ann Adamcik)
Tortellini Soup (Debby Cooper)
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From: cici@insect.berkeley.edu (Cici)
Source: Sunset's Light and Healthy Cookbook
CHICKEN TORTELLINI SOUP
=
(
======================
Makes 10-12 servings)
Ingredients:
-
4
1
3
1
1
1
1
2
-----------
1/2 qt low-sodium chicken broth (homemade or canned)
pkg
/4 lb stemmed spinach leaves, rinsed well, drained, and chopped
lb boneless and skinless chicken breasts, cut into 1/2-inch chunks
/2 lb mushrooms, sliced
medium-size red bell pepper, stemmed, seeded and diced (optional)
(9 oz) cheese-filled spinach tortellini
cup
tsp
cooked white or brown rice
dry tarragon leaves
Grated Parmesan cheese (optional)
Instructions:
-------------
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.
Per serving: 201 calories, 4 g total fat (0.8 g saturated fat).
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http://www.cs.cmu.edu/~mjw/recipes/soup/tortellini-soup-coll.html (1 of 3) [12/17/1999 12:05:01 PM]
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