Soups, Stews & Chilies - (Page 27)

simple soups Chicken and Spinach Tortellini Soup Prep Time: 20 Minutes Start to Finish: 45 Minutes Servings: 5 (1½ cups each) 3. Stir in nutmeg, pepper and spinach. Cover; cook 2 to 3 minutes or until spinach is hot. Nutrition Information Per Serving: 1 ServINg: Calories 240 (Calories from Fat 100); Total Fat 11g (Saturated Fat 3g); Cholesterol 80mg; Sodium 1540mg; Total Carbohydrate 10g (Dietary Fiber 1g); Protein 25g 1 /3 1 /3 1 6 2 1 1 ¼ 1 /8 3 tablespoon olive or vegetable oil cup chopped green onions (about 5 medium) cup julienne-cut carrots teaspoon finely chopped garlic cups chicken broth cups shredded deli rotisserie chicken (from 2- to 2 ½-lb chicken) cup frozen small cheese-filled tortellini teaspoon ground nutmeg, if desired teaspoon pepper cups chopped fresh spinach Tips » 1. In 4½- to 5-quart Dutch oven, heat oil over mediumhigh heat. Cook onions, carrots and garlic in oil 3 to 4 minutes, stirring frequently, until onions are softened. 2. Stir in broth and chicken. Heat to boiling. Stir in tortellini; reduce heat to medium. Cover; cook 3 to 5 minutes or until tortellini are tender. PurChaSINg Julienne-cut carrots are available in bags in the produce section of most grocery stores. If they’re unavailable, substitute shredded carrots. SPeCIal TouCh Add Italian flair to the soup by garnishing each serving with a teaspoon of pesto. Betty Crocker Most Requested RecipesTM 27

Table of Contents for the Digital Edition of Soups, Stews & Chilies

Cover
“Souper” Soup Toppers
Get Garnished
Simple Soups
Satisfying Stews
Classic Chilies
Bountiful Breads
Nutrition and Recipe Testing Guidelines
Index

Soups, Stews & Chilies