Tortellini Florentine Soup Featured

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 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, 

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