Tortellini Florentine Soup
Lisa
Donna Williams
ingredients
- 1-9 oz. package refrigerated 3-cheese tortellini
- 2-14 oz. can chicken broth
- 1-10 oz. package container light Alfredo sauce
- 2 cups shredded deli-roasted chicken
- 1/2 cup oil packed, dried tomato strips, drained
- 3 cups lightly packed fresh baby spinach
- 1 oz. Parmesan cheese
directions
- 1
Cook tortellini. Drain and set aside. Combine broth and Alfredo sauce. Stir in chicken and tomato strips. Heat to boiling, reduce heat and simmer for 5 minutes.
- 2
Add cooked tortellini and spinach. Cook for 2-3 minutes until spinach is wilted.
- 3
To serve, sprinkle with parmesan cheese.
Source: Lisa
Pin luscious recipe photos to Pinterest from our featured collections or your own. Try it, it's addictive!
reviews