Tortellini Florentine Soup
Makes: 6 servings
Start to Finish 30 mins
9 ounce package refrigerated three-cheese tortellini
- 2 = 14 ounce cans reduced-sodium chicken broth
1 = 10 ounce container refrigerated light Alfredo pasta sauce
2 = cups shredded deli-roasted chicken
- 1/2 = cup oil-packed dried tomato strips, drained
5 ounce package (about 3 cups) fresh baby spinac
Shaved or shredded Parmesan cheese (optional)
1.In a 4-quart Dutch oven cook tortellini according to package directions; drain and set aside.
2.In the same Dutch oven combine broth and pasta sauce. Stir in chicken and dried tomatoes. Bring just to boiling; reduce heat. Simmer, uncovered, for 5 minutes.
3.Stir in cooked tortellini and spinach. Cook for 1 to 2 minutes or just until tortellini is heated through and spinach is wilted. If desired, top each serving with cheese.
nutrition facts (Tortellini Florentine Soup)