Tortellini Florentine Soup

Name: Tortellini Florentine Soup
Cuisine: European, Italian, Mediterranean
Ingredients: 1 9-ounce package 3-cheese tortellini; 2 14-ounce cans reduced sodium chicken broth; 1 10-ounce 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 ounce Parmesan cheese, shredded; 6 Pillsbury crescent rolls

4 steps

Updated at: Thu, 17 Aug 2023 04:06:04 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories367 kcal (18%)

Total Fat14.4 g (21%)

Carbs36.1 g (14%)

Sugars3.5 g (4%)

Protein21.5 g (43%)

Sodium1401.7 mg (70%)

Fiber1.4 g (5%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

1 x 9 ounce3-cheese tortellini

2 x 14 ouncereduced sodium chicken broth

cans

1 x 10 ouncelight alfredo pasta sauce

container, refrigerated

2 cupsdeli roasted chicken

shredded

½ cupoil-packed dried tomato strips

drained

3 cupsbaby spinach

lightly packed

1 ounceParmesan cheese

shredded

6crescent rolls

Instructions

Step 1

In a 4-quart Dutch oven, cook tortellini according to package directions. Drain and set aside

Step 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.

Step 3

Add cooked tortellini and spinach to chicken mixture. Cook for 1 to 2 minutes to heat through and wilt spinach.

Step 4

To serve, sprinkle with Parmesan cheese.