Tortellini Florentine Soup |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
|
Try this delicious soup recipe that combines Classico® Light Creamy Alfredo pasta sauce, baby spinach, chicken, and tortellini. It's ready in under 30 minutes and perfect for weeknight. Ingredients:
1 (9 ounce) package refrigerated 3-cheese tortellini |
2 (14 ounce) cans reduced-sodium chicken broth |
10 ounces classico® light creamy alfredo pasta sauce |
2 cups shredded deli-roasted chicken |
1/2 cup oil-packed dried tomato strips, drained |
3 cups lightly packed packaged fresh baby spinach |
1 ounce parmesan cheese, shaved or shredded (optional) |
Directions:
1. In 4-quart Dutch oven cook tortellini according to package directions. Drain and set aside.
2. In the same Dutch oven combine broth and Classico® Light Creamy Alfredo pasta sauce. Stir in chicken and tomato strips. Heat just to boiling; reduce heat. Simmer, uncovered, for 5 minutes.
3. 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.
|
|