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Tortellini Florentine Soup Recipe

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This recipe for Tortellini Florentine Soup, by , is from A Collection of Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Amber Danner
Added: Friday, January 16, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 - 9 oz. pkg. refrigerated 3-cheese tortellini
2 - 14 oz. cans reduced-sodium chicken broth
1 - 10 oz. container refrigerated light Alfredo pasta sauce
2 c. shredded deli-roasted chicken
1/2 c. oil-packed dried tomato strips, drained
3 c. lightly packed packaged fresh baby spinach
1 oz. Parmesan cheese, shaved or shredded (optional)

Directions:
Directions:
In 4-quart Dutch oven cook tortellini according to package directions. Drain and set aside. 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. Add cooked tortellini and spinach to chicken mixture. Cook for 1-2 min. to heat through and wilt spinach. To serve, sprinkle with Parmesan cheese.

Number Of Servings:
Number Of Servings:
6

 

 

 

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