Tortellini Florentine Soup

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Reviews (0)

4.0 by 71 people

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  • Makes: 6 servings
  • Start to Finish: 30 mins

Tortellini Florentine Soup

Directions

  1. In a 4-quart Dutch oven cook tortellini according to package directions; drain and set aside.
  2. 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.
  3. 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.
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Nutrition Facts (Tortellini Florentine Soup)

  • Per serving:
  • 286 kcal ,
  • 15 g fat
  • (6 g sat. fat ,
  • 0 g polyunsaturated fat ,
  • 1 g monounsaturated fat ),
  • 77 mg chol. ,
  • 1094 mg sodium ,
  • 21 g carb. ,
  • 1 g fiber ,
  • 4 g sugar ,
  • 20 g pro.
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Reviews (4)

71 Ratings
651 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.
1113 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.
1130 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 1496 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.

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