Tortellini Florentine Soup
- Makes: 6 servings
- Start to Finish 30 mins
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