1- 10oz. container refrigerated light alfredo pasta sauce
2 cups shredded deli roasted chicken
1/2 cup oil packed dried tomato strips, drained
3 cups ,lightly packed baby spinach
1 oz. Parmesan cheese, shaved or shredded
Instructions
In a 4 Qt. dutch oven cook tortellini according to pkg. 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 minutes to heat through and wilt spinach. To serve sprinkle with parmesan cheese and enjoy!
Originally Submitted
9/24/2010
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