Tortellini Florentine Soup Featured
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Tortellini Florentine Soup
Makes: 6 servings
Start to Finish 30 mins
ingredients
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1
9 ounce package refrigerated three-cheese tortellini - 2 = 14 ounce cans reduced-sodium chicken broth
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1 = 10 ounce container refrigerated light Alfredo pasta sauce
2 = cups shredded deli-roasted chicken
- 1/2 = cup oil-packed dried tomato strips, drained
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1/2
5 ounce package (about 3 cups) fresh baby spinac -
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)
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Servings Per Recipe 6,
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cal. (kcal) 286,
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Fat, total (g) 15,
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chol. (mg) 77,
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sat. fat (g) 6,
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carb. (g) 21,
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Monosaturated fat (g) 1,
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fiber (g) 1,
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sugar (g) 4,
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pro. (g) 20,
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vit. A (IU) 1652,
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vit. C (mg) 14,
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Thiamin (mg) 0,
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Riboflavin (mg) 0,
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Niacin (mg) 2,
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Pyridoxine (Vit. B6) (mg) 0,
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Folate (µg) 32,
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sodium (mg) 1094,
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Potassium (mg) 247,
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calcium (mg) 172,