Spinach Tortellini Soup

·         1 bunch of spinach

·         1 package ( 8 oz. to 9 oz.) of cheese filled tortellini

·         1 whole chicken breast

·         ½ lb. sliced mushrooms

·         ¼ fresh ground pepper

·         4 large cans of chicken broth or four quarts homemade chicken stock

·         1 cup cooked rice

·         1 medium red bell pepper

·         2 teaspoons tarragon leaves

·         Salt

·         Parmesan cheese

Wash and de-stem the spinach then chop to about 1 inch strips and set aside. Wash, de-stem and de-seed the pepper.  Dice the pepper and add to the spinach.  Cut chicken into ½ inch strips.  Bring broth to a boil in a 8-10 quart covered pan.  Add tortellini to broth and boil gently uncovered 6-8 minutes or until tender.  Add all the veggies, chicken, and seasonings then bring to boil over high heat.