Chicken Stew with Tortellini

 Chicken Stew with Tortellini

Ingredients

    2 cups water
    1 14-ounce can reduced-sodium chicken broth
    1 medium yellow summer squash
    6 cups torn beet greens, turnip greens, or spinach
    1 green sweet pepper, coarsely chopped
    1 cup dried cheese-filled tortellini pasta
    1 medium onion, cut into thin wedges
    1 medium carrot, sliced
    1-1/2 teaspoons snipped fresh rosemary
    1/2 teaspoon salt-free seasoning blend
    1/4 teaspoon pepper
    2 cups chopped cooked chicken
    1 tablespoon snipped fresh basil

Methods:

1.    In a Dutch oven bring water and chicken broth to boiling. Meanwhile, halve summer squash lengthwise and cut into 1/2-inch slices. Add squash, greens, sweet pepper, pasta, onion, carrot, rosemary, seasoning blend, and pepper to Dutch oven.

2.    Return to boiling; reduce heat. Simmer, covered, about 15 minutes or until pasta and vegetables are nearly tender.

3.    Stir in chicken. Cook, covered, about 5 minutes more or until pasta and vegetables are tender. Stir fresh basil into soup. Makes 6 servings (7-1/2 cups).