Dress up leftover chicken by stirring it into this easy-to-prepare stew. Chunks of yellow squash and sweet pepper accompany plump tortellini and beet greens.
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 medium 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 teaspoon snipped fresh rosemary
- 1/2 teaspoon salt-free seasoning blend
- 1/4 teaspoon pepper
- 2 cups chopped cooked chicken
- 1 tablespoon snipped fresh basil
Preparation
- 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.
- Return to boiling; reduce heat. Simmer, covered, about 15 minutes or until pasta and vegetables are nearly tender.
- Stir in chicken. Cook, covered, about 5 minutes more or until pasta and vegetables are tender. Stir fresh basil into soup.
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