Tortellini Soup with Chicken

Ingredients

4-1/2 quarts chicken broth
18 ounces fresh cheese-filled spinach tortellini
3/4 pound spinach leaves, stemmed and julienned
1 pound chicken breasts, skinned, boned and cut
into 1/2-inch chunks
1/2 pound mushrooms, sliced
1 medium red bell pepper, diced
2 teaspoons dry tarragon or sage
Grated Parmesan cheese

Directions

1. In a large stock pot, bring chicken broth to a boil over high heat. Add tortellini and cook until al dente, about 5-8 minutes.
2. Add spinach, chicken, mushrooms, bell pepper and tarragon or sage. Return to boil over high heat and cook about 5 minutes more or until chicken is no longer pink. Cut to test.
3. Ladle into bowls and garnish with Parmesan cheese.

Serves: 10 - 12