Turkey Tortellini Soup Recipe
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Turkey Tortellini Soup
1 package Dried, (7 ozs)
Cheese-filled tortellini
2 1/4 cup Water
2 tbsp Rice wine vinegar or
White wine vinegar
2 tbsp Soy sauce
1 can Condensed, (10-3/4 ozs)
Chicken broth
1 To
2 tbsp Finely chopped
Gingerroot or
1 To
2 tsp Ground ginger
2 cup Sliced bok choy
2 cup Cut-up cooked turkey
, (about 10 ozs)
2 Green onions (with tops)
-sliced
1 cup Enoki mushrooms
Recipe by: Betty Crocker's Cookbook Cook tortellini as directed on
package; drain. Heat water, vinegar, soy sauce, chicken broth and
gingerroot to boiling in 3-quart saucepan; reduce heat. Stir in bok
choy stems (reserve leaves), turkey and onions. Simmer 15 minutes.
Stir in bok choy leaves and mushrooms. Simmer just until leaves are
wilted. 4 SERVINGS (ABOUT
1-1/2 CUPS EACH); 350 CALORIES. |
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