Recipes

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
Directions
  1. Make tortellini according to instructions for making filled pasta in the Making Pasta chapter
  2. Cut chicken breasts into bite-sized pieces and brown in a frying pan with a little olive oil
  3. In a large pot, bring chicken broth to a boil
  4. Add tortellini and boil gently, uncovered, until al dente, about 6 to 8 minutes
  5. Thaw spinach and gently squeeze out excess water
  6. Then add spinach, chicken, mushrooms, pepper, rice and tarragon
  7. Bring to a boil over high heat
  8. Reduce heat immediately to simmering, cover and cook until chicken is tender
  9. Season with salt and pepper
  10. Garnish with a generous spoonful of Parmesan cheese.


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