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Tortellini Florentine Soup

Makes: 6 servings
Start to Finish 30 mins
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)
  • 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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