Tortellini Florentine Soup
9 ounce package refrigerated three-cheese tortellini
14 ounce cans reduced-sodium chicken broth
10 ounce container refrigerated light Alfredo pasta sauce
cups shredded deli-roasted chicken
cup oil-packed dried tomato strips, drained
5 ounce package (about 3 cups) fresh baby spinach
- 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