Title: Turkey Tortellini Soup
Categories: Pasta, Soups
Yield: 4 Servings

1 pk Dried; (7 ozs)
Cheese-filled tortellini
2 1/4 c Water
2 tb Rice wine vinegar or
White wine vinegar
2 tb Soy sauce
1 cn Condensed; (10-3/4 ozs)
Chicken broth
1 To
2 tb Finely chopped
Gingerroot or
1 To
2 ts Ground ginger
2 c Sliced bok choy
2 c Cut-up cooked turkey
; (about 10 ozs)
2 Green onions (with tops);
-sliced
1 c Enoki mushrooms

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.

Posted to MM-Recipes Digest V4 #135 by novmom@juno.com (Angela Gilliland)
on May 15, 1997