Tortellini Florentine Soup

Tortellini Florentine Soup Enlarge Image
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42 users rated this recipe an average rating of 4.0
Makes:
6 servings
Start to Finish:
30 mins
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Tortellini Florentine Soup

Ingredients
1
9 ounce package refrigerated three-cheese tortellini
2
14 ounce cans reduced-sodium chicken broth
1
10 ounce container refrigerated light Alfredo pasta sauce
2
cups shredded deli-roasted chicken
1/2
cup oil-packed dried tomato strips, drained
1/2
5 ounce package (about 3 cups) fresh baby spinach
 
Shaved or shredded Parmesan cheese (optional)

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.

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

Related Categories

Quick and Easy Recipes, Soup Recipes
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