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Tortellini Florentine Soup

Makes: 6 servings
Start to Finish 30 mins
Tortellini Florentine Soup
Ingredients
  • 1 9  ounce package  refrigerated 3-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
  • 3  cups  lightly packed packaged fresh baby spinach
  • 1  ounce  Parmesan cheese, shaved or shredded (optional)
Directions

1. In 4-quart Dutch oven cook tortellini according to package directions. Drain and 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 to 2 minutes to heat through and wilt spinach. To serve, sprinkle with Parmesan cheese. Makes 6 servings.

Nutrition Facts (Tortellini Florentine Soup)
  • Servings Per Recipe 6,
  • cal. (kcal) 286,
  • Fat, total (g) 15,
  • chol. (mg) 77,
  • sat. fat (g) 6,
  • carb. (g) 21,
  • Monosaturated fat (g) 1,
  • Polyunsaturated fat (g) 0,
  • fiber (g) 1,
  • sugar (g) 4,
  • pro. (g) 20,
  • vit. A (IU) 1652,
  • vit. C (mg) 14,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 2,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 32,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 1094,
  • Potassium (mg) 247,
  • calcium (mg) 172,
  • iron (mg) 2,
  • Percent Daily Values are based on a 2,000 calorie diet

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