Tortellini Florentine Soup


Try this delicious soup recipe that combines Alfredo pasta sauce, baby spinach, chicken, and tortellini. It's ready in under 30 minutes and perfect for weeknight.

Tortellini Florentine Soup
Photo: Andy Lyons
Total Time:
30 mins


  • 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 cup shredded deli-roasted chicken

  • ½ cup oil-packed dried tomato strips, drained

  • 3 cup lightly packed packaged fresh baby spinach

  • 1 ounce Parmesan cheese, shaved or shredded (optional)


  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 (per serving)

286 Calories
15g Fat
21g Carbs
20g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 286
% Daily Value *
Total Fat 15g 19%
Saturated Fat 6g 30%
Cholesterol 77mg 26%
Sodium 1094mg 48%
Total Carbohydrate 21g 8%
Total Sugars 4g
Protein 20g
Vitamin C 13.6mg 68%
Calcium 171.6mg 13%
Iron 1.8mg 10%
Potassium 247mg 5%
Folate, total 32.3mcg
Vitamin B-6 0.1mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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