Title: Turkey Tortellini Soup
Categories: Mexican Italian Soup
Yield: 4 Servings
| 1 | pk | (7 ounces) dried Cheese-filled tortellini |
| 2 1/4 | c | Water |
| 2 | tb | Rice wine vinegar or White wine vinegar |
| 2 | tb | Soy sauce |
| 1 | cn | (10-3/4 ounces) condensed Chicken broth |
| | | 1 To 2 tb Finely chopped Gingerroot or 1 To 2 ts Ground ging |
| 2 | c | Sliced bok choy |
| 2 | c | Cut-up cooked turkey (about 10 ounces) |
| 2 | | Green onions (with tops), sl |
| 1 | c | Enoki mushrooms |
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.