Tortellini Florentine Soup |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Found this in the BHG magazine. It was the $500 prize winner. When I read the recipe, I couldn't wait to try it. When I did, It was really good! Ingredients:
1 9 oz pkg refrigerated 3-cheese tortellini |
2 14 oz cans reduced sodium chicken broth |
1 10 oz container refrigerated light alfredo pasta sauce |
2 cups shredded deli-roasted chicken |
1/2 cup oil-packed dried tomato strips, drained |
3 cups lightly packed packaged fresh baby spinach |
1 ounce parmesan cheese, shaved or shredded |
Directions:
1. In 4 quart Dutch oven cook tortellini according to package directions, drain & 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 - 2 minutes to heat through and wilt spinach. To serve, sprinkle with Parmesan cheese.
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