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Turkey tortellini soup

Yield: 4 Servings

Ingredients:

• 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

Instructions:

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.

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