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© Meredith Corporation. All rights reserved. Used with permission.
Cut chicken into 3/4-inch pieces. Heat oil in a Dutch oven over medium-high heat. Add chicken and garlic; sauté for 5 to 6 minutes or until chicken is no longer pink. Stir in broth, mushrooms, water, carrots, kale (if using) and tarragon.
Bring mixture to a boil; 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).