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"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

Tortellini Florentine Soup Recipe

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This recipe for Tortellini Florentine Soup is from Faith, Family, Food, and Fellowship, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
9 oz. pkg. refrigerated 3-cheese tortellini
2 14oz. cans reduced sodium chicken broth
10 oz refrigerated light Alfredo pasta sauce
2 C shredded deli-roasted chicken
½ C oil-packed dried tomato strips, drained
3 C lightly packed pkg. fresh baby spinach
1 oz. Parmesan cheese, shaved or shredded
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 to 2 minutes to heat through and wilt spinach. To serve, sprinkle with parmesan cheese.

 

 

 

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