directions
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1
Make tortellini according to instructions for making filled pasta in the Making Pasta chapter
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2
Cut chicken breasts into bite-sized pieces and brown in a frying pan with a little olive oil
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3
In a large pot, bring chicken broth to a boil
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4
Add tortellini and boil gently, uncovered, until al dente, about 6 to 8 minutes
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5
Thaw spinach and gently squeeze out excess water
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6
Then add spinach, chicken, mushrooms, pepper, rice and tarragon
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7
Bring to a boil over high heat
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8
Reduce heat immediately to simmering, cover and cook until chicken is tender
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9
Season with salt and pepper
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10
Garnish with a generous spoonful of Parmesan cheese.
TORTELLINI SOUP
ingredients
- 1half load pasta dough made into cheese tortellini (see recipe page 144)
- olive oil
- 2boneless, skinless chicken breasts
- 3 quarts chicken broth
- 1 (10-ounce) package frozen chopped spinach
- 1/2 pound fresh mushrooms, sliced
- 1 medium red bell pepper, diced
- 1 cup cooked rice
- 1 tablespoon dry tarragon leaves
- salt and freshly ground black pepper to taste
- Parmesan cheese