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Ingredients
| pasta (cheese tortellini): 9 oz |
| chicken broth: 14 oz |
| alfredo pasta sauce: 10 oz |
| oven-roasted chicken breast roll: 2 oz |
| sun-dried tomatoes: 1/2 cup |
| spinach: 3 cups |
| parmesan cheese: 1 oz |
Tortellini Florentine Soup
Credit: www.bhg.com
User rating:
-
Prep Time
30 min -
Cook Time
0 min -
Servings
6 serving(s)
Tags
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.