Tortellini Florentine Soup

I found this recipe in a Better Homes & Gardens magazine 3 years ago on my way back from an Atlanta business trip. It's been awhile since I've made this one but it's simple, quick, and delicious. I made it with the leftover chicken from Tuesday night.

 

Tortellini Florentine Soup

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  cups  shredded deli-roasted chicken
• 1/2  cup  oil-packed dried tomato strips, drained
• 3  cups  lightly packed packaged fresh baby spinach
• 1  oz.  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 Alfredo 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. Makes 6 servings.