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Chicken Stew with Tortellini




Source of Recipe


Internet


List of Ingredients




1½ cups water
2 14-oz. cans reduced-sodium chicken broth
1 medium yellow summer squash
1 green sweet pepper, coarsely chopped
1 cup dried cheese-filled tortellini pasta
2 medium carrots, sliced
1 medium onion, cut into thin wedges
½ tsp. salt
¼ tsp. garlic-pepper seasoning
2½ cups chopped cooked chicken
2 cups torn fresh spinach
2 Tbsp. snipped fresh basil
Italian flat-leaf parsley (optional)



Recipe



In a Dutch oven bring water and chicken broth to boiling. Meanwhile, halve summer squash lengthwise and cut into ½-inch slices. Add squash, sweet pepper, pasta, carrots, onion, salt, and garlic-pepper seasoning to Dutch oven.
Return to boiling; reduce heat. Simmer, covered, about 15 minutes or until pasta and vegetables are nearly tender.
Stir in chicken and spinach. Cook, covered, for 5 minutes more or until pasta and vegetables are tender. Stir fresh basil into soup. Garnish with parsley, if desired. Makes 6 servings.