Turkey Tortellini Soup
Ingredients| 1 package dried, (7 ozs) 1 cheese-filled tortellini 2 1/4 cup water 2 tbsp rice wine vinegar or 1 white wine vinegar 2 tbsp soy sauce 1 can condensed, (10-3/4 ozs) 1 chicken broth 1 to 2 tbsp finely chopped 1 gingerroot or 1 to 2 tsp ground ginger 2 cup sliced bok choy 2 cup cut-up cooked turkey 1 ; (about 10 ozs) 2 green onions (with tops), sliced 1 cup enoki mushrooms |
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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.
Servings:
4
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