Tortellini Florentine Soup
- In a 4-quart Dutch oven cook tortellini according to package directions; drain and set aside.
- In the same Dutch oven combine broth and pasta sauce. Stir in chicken and dried tomatoes. Bring just to boiling; reduce heat. Simmer, uncovered, for 5 minutes.
- Stir in cooked tortellini and spinach. Cook for 1 to 2 minutes or just until tortellini is heated through and spinach is wilted. If desired, top each serving with cheese.
Nutrition Facts (Tortellini Florentine Soup)
- Per serving:
- 286 kcal cal.,
- 15 g fat
- (6 g sat. fat,
- 0 g polyunsaturated fat,
- 1 g monounsatured fat),
- 77 mg chol.,
- 1094 mg sodium,
- 21 g carb.,
- 1 g fiber,
- 4 g sugar,
- 20 g pro.
- Percent Daily Values are based on a 2,000 calorie diet
Shonna Mccullough 413 Days Ago
Really, good, had to use substitutions, but proved to be excellent i.e.; cherry tomatoes halved and added at the end to just heat ( instead of sundried) and also used Kale instead of spinach.
Linda Ballard 875 Days Ago
this looked good until i saw it wasn't homemade tortellini and Alfredo pasta sauce? yuk its not hard to make your own of either and sometimes cheaper then buying it made.. ughghgh i will pass.
Bethany Romanowski 892 Days Ago
My husband loves it, I think it's "okay." I think I'm just not a fan of the alfredo sauce flavor, but that's not the recipe's fault. I subbed out fresh chicken poached with salt, pepper & garlic, used low sodium chicken broth, and added some black pepper & italian seasoning. I'm hoping it'll actually taste better tomorrow, after the flavors have a chance to blend a little better.
Im 1258 Days Ago
Great way to use chicken leftovers!! And quick to fix and have on the table!! We omit the tomatoes, I don't like tomates, and serve with a thick crusted french bread or roll.