Tortellini Florentine Soup

Name: Tortellini Florentine Soup
Total time: 30 min
Ingredients: 1 9 ounce package refrigerated 3-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; ½ cup oil-packed dried tomato strips, drained; 3 cups lightly packed packaged fresh baby spinach; 1 ounce Parmesan cheese, shaved or shredded (optional)

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Total: 30 minutes

Author : Better Homes & Gardens

Ingredients

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1 9 ounce package refrigerated 3-cheese tortellini2 14 ounce cans reduced-sodium chicken broth1 10 ounce container refrigerated light Alfredo pasta sauce2 cups shredded deli-roasted chicken½ cup oil-packed dried tomato strips, drained3 cups lightly packed packaged fresh baby spinach1 ounce Parmesan cheese, shaved or shredded (optional)

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Instructions

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Step 1

In 4-quart Dutch oven cook tortellini according to package directions. Drain and set aside.

Step 2

In the same Dutch oven combine broth and Alfredo sauce. Stir in chicken and tomato strips. Heat just to boiling; reduce heat. Simmer, uncovered, for 5 minutes.

Step 3

Add cooked tortellini and spinach to chicken mixture. Cook for 1 to 2 minutes to heat through and wilt spinach. To serve, sprinkle with Parmesan cheese. Makes 6 servings.

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