QUICK AND EASY CHICKEN SOUP WITH BEET GREENS AND TORTELLINI

Recipe courtesy of The Bear Cupboard (http://bearcupboard.blogspot.com)

1 Tbsp. margarine or canola oil

1/3 cup chopped sweet onion

1 large carrot, peeled, grated on large holes of box grater

1 celery stalk with leaves, sliced or chopped

Up to 3/4 tsp. salt, divided

3 Tbsp. chopped fresh parsley

1-1/2 quarts Harris Teeter low-sodium chicken broth

1 cup water

2 cups fresh beet greens or spinach, chopped

¾ cup chopped or shredded cooked chicken

9 oz. pkg. of Harris Teeter fresh six-cheese tortellini

 

In 3-quart heavy pot, heat margarine, onion, carrot and celery over medium-high heat.  Cook 5 minutes, or till vegetables are softened.  Add 1/2 tsp. salt, parsley, broth and water.  Bring to a boil, reduce heat to low, cover and simmer 5 minutes.  Add beet greens (or spinach if using), chicken and tortellini.  Cook on medium low heat 5-6 minutes, or till pasta is tender.  Taste broth to adjust seasonings, adding up to an additional 1/4 tsp. of salt, if needed.  

Yield:  4 servings