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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 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,
- 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,
- 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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