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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book
Tortellini Florentine Soup
Makes: 6
servings
Start to Finish
30 mins
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 (µg) 32,
- Cobalamin (Vit. B12) (µg) 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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