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Tortellini Florentine Soup
- Makes: 6 servings
- Start to Finish
refrigerated 3-cheese tortellini
reduced-sodium chicken broth
refrigerated light Alfredo pasta sauce
shredded deli-roasted chicken
oil-packed dried tomato strips, drained
lightly packed packaged fresh baby spinach
Parmesan cheese, shaved or shredded (optional)
In 4-quart Dutch oven cook tortellini according to package directions. Drain and set aside.
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.
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.
(Tortellini Florentine Soup)
Servings Per Recipe 6, fiber (g) 1, Folate (µg) 32, Potassium (mg) 247, sodium (mg) 1094, sugar (g) 4, vit. A (IU) 1652, iron (mg) 2, pro. (g) 20, calcium (mg) 172, cal. (kcal) 286, Thiamin (mg) 0, Fat, total (g) 15, vit. C (mg) 14, carb. (g) 21, Niacin (mg) 2, sat. fat (g) 6, Riboflavin (mg) 0, chol. (mg) 77, Pyridoxine (Vit. B6) (mg) 0, Monounsaturated fat (g) 1, Polyunsaturated fat (g) 0, Cobalamin (Vit. B12) (µg) 0