Chicken Tortellini Soup

12 oz. boneless, skinless chicken breast cooked and cut in pieces

2 tsp. olive oil

3 garlic cloves, minced

2 14 ½ cans chicken broth

2 cups sliced fresh mushrooms

1 ¾ cups water

2 medium carrots cut into match stick strips

2 cups packed, torn fresh Kale or spinach

1 tsp. dried tarragon, crushed

1 9 oz. pkg. Refrigerated cheese filled tortellini

Cook chicken pieces in olive oil over medium high heat. Cook and stir chicken and garlic in hot oil for 5-6 minutes or until chick is no longer pink. Stir in chicken broth, mushrooms, water, carrots, Kale, and tarragon. Bring mixture to a boil. Reduce heat, simmer, covered, for 2 minutes. Add tortellini and simmer covered, for 6 minutes, until tortellini is tender. Add spinach at this point if using rather than kale. 6 servings. Serve with rolls.