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Tortellini Florentine Soup

Ingredients

• 1 9-ounce package refrigerated three-cheese tortellini
• 2 14.5-ounce cans low-sodium chicken broth
• 1 10-ounce container refrigerated light Alfredo pasta sauce
• 2 cups shredded purchased roasted chicken
• 1/2 cup oil-packed dried tomato strips, drained
• 1/2 of a 5-ounce package baby spinach
• Shaved or shredded Parmesan cheese (optional)

Directions

1. In a Dutch oven cook tortellini according to package directions.
2. Drain.
3. In the same Dutch oven combine broth and pasta sauce.
4. Stir in chicken and dried tomatoes.
5. Bring just to boiling.
6. Reduce heat.
7. Simmer, uncovered, for 5 minutes.
8. Stir in cooked tortellini and spinach.
9. Cook for 1 to 2 minutes or just until tortellini is heated through and spinach is wilted.
10. Top each serving with cheese.

Attribution