Tortellini Florentine Soup ^Featured

 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 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)

• 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,