Ingredients

4 1/2 quarts low-sodium chicken broth
8-ounce package fresh, cheese-filled tortellini
3/4 pound fresh spinach leaves, washed, drained and chopped
1 pound boneless, skinless chicken breast, cooked and cut into half-inch chunks
1 small red bell pepper, stemmed, seeded and diced
2 cloves minced garlic
1 cup cooked white rice
Salt and pepper
Grated Parmesan cheese

Directions

In a large soup pot, bring the chicken broth to a boil. Add the tortellini and cook until al dente (4 to 6 minutes). Add the spinach, chicken, red pepper, garlic and rice. Cook over high heat approximately 5 minutes. Add salt and pepper to taste. Serve and sprinkle with Parmesan cheese. Makes 10 to 12 servings.