Chicken Tortellini Soup

12 ounces skinless, boneless chicken breast halves
2 teaspoons olive oil
3 cloves garlic, minced
2 (14 1/2 ounce) cans reduced-sodium chicken broth
3 cups sliced fresh mushrooms
1 3/4 cups water
2 medium carrots, cut into matchstick strips (1 cup)
2 cups packed torn fresh spinach
1 teaspoon dried tarragon, crushed
1 (9 ounce) package refrigerated cheese-filled tortellini

Rinse chicken; pat dry. Cut the chicken into 3/4-inch pieces. In a
Dutch oven heat olive oil over medium-high heat. Cook and stir
chicken and garlic in hot oil for 5 to 6 minutes or until chicken is
no longer pink. Stir in chicken broth, mushrooms, water, carrots,
spinach, and tarragon.
Bring mixture to boiling; reduce heat. Simmer, covered, for 2
minutes. Add tortellini. Simmer, covered, for 5 to 6 minutes more or
until tortellini is tender. Stir in the spinach (if using).

Makes six 1 1/3-cup servings.
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