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| skinless quail: 12 oz |
| chicken broth: 6 cups |
| leeks: 1/2 cup |
| ginger (minced): 1 Tbl |
| saffron: 1/4 tsp |
| dried mixed herbs: 9 oz |
| spinach: 1/2 cup |
Credit: www.bhg.com
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1. Lightly coat an unheated large saucepan with nonstick cooking spray. Preheat over medium-high heat. Add chicken; cook and stir for 3 minutes. Carefully add broth, leek or onion, ginger, and, if desired, saffron.
2. Bring to boiling. Add tortellini or ravioli. Return to boiling; reduce heat. Simmer, uncovered, for 5 to 9 minutes or until tortellini or ravioli is tender, stirring occasionally. Remove from heat. Top individual servings with spinach. Makes 4 servings.
