Turkey Tortellini Soup Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 package: Dried, (7 ozs)
Cheese-filled tortellini,
2 1/4 cup: Water,
2 tbsp: Rice wine vinegar or,
White wine vinegar,
2 tbsp: Soy sauce,
1 can: Condensed, (10-3/4 ozs)
Chicken broth,
1: To,
2 tbsp: Finely chopped,
Gingerroot or,
1: To,
2 tsp: Ground ginger,
2 cup: Sliced bok choy,
2 cup: Cut-up cooked turkey,
, (about 10 ozs)
2: Green onions (with tops), sliced
1 cup: Enoki mushrooms,
Directions:
Recipe by: Betty Crockers 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.
Source from luhu.jp
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.
Source from luhu.jp