Tortellini Florentine Soup
Try this delicious soup recipe that combines Alfredo pasta sauce, baby spinach, chicken, and tortellini. It's ready in under 30 minutes and perfect for weeknight.
Ingredients
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1 9-oz. pkg. refrigerated 3-cheese tortellini
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2 14-oz. cans reduced-sodium chicken broth
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1 10-oz. container refrigerated light Alfredo pasta sauce
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2 cups shredded deli-roasted chicken
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1/2 cup oil-packed dried tomato strips, drained
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3 cups lightly packed packaged fresh baby spinach
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1 oz. Parmesan cheese, shaved or shredded (optional)
Directions
1.
In 4-quart Dutch oven cook tortellini according to package directions. Drain and set aside.
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.
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.
Nutrition information
Calories 286, Total Fat 15 g, Saturated Fat 6 g, Monounsaturated Fat 1 g, Polyunsaturated Fat 0 g, Cholesterol 77 mg, Sodium 1094 mg, Carbohydrate 21 g, Total Sugar 4 g, Fiber 1 g, Protein 20 g. Daily Values: Vitamin A 0%, Vitamin C 23%, Calcium 17%, Iron 10%.
Percent Daily Values are based on a 2,000 calorie diet
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