Chicken Stew with Tortellini

Ingredients -

2 cups Cold Water
1 (14 ounces) can Reduced-Sodium Chicken Broth
1 medium Yellow Squash, halved lengthwise, cut into ½” slices
6 cups Baby Spinach Leaves
1 Green Bell Pepper, coarsely chopped
1 cup Uncooked Cheese Filled Tortellini
1 medium White Onion, sliced into thin wedges
1 medium Carrot, sliced
1-1/2 tablespoons snipped Fresh Rosemary
1/2 tablespoon Salt-Free Seasoning Blend
1/4 tablespoon Fresh Ground Black Pepper
2 cups chopped Cooked Chicken
1 tablespoon snipped Fresh Basil

Preparation:

1. Add cold water and chicken broth to stockpot.

2. Bring to a boil over medium-high heat.

3. Stir in squash slices, chopped bell pepper, tortellini, onion wedges, sliced carrot, fresh rosemary, seasoning blend, and

4. Add squash, green pepper, pasta, onion, carrot, rosemary, seasoning blend and pepper to Dutch oven.

5. Return to boiling.

6. Reduce heat to low. Simmer 15 minutes.

7. Stir in chicken and simmer 5 minutes.

8. Stir in fresh basil.

9. Serve hot.

Soup Making Tip

Cooked Chicken

Use chopped chicken breast pieces for best results.

Soup Making Tip

Fresh Basil

Fresh basil is readily available in most supermarkets. The fragrant herb is widely popular for use in soups.