Long time no post!!! I have missed you and hope to get back to sharing some great dishes I made all summer. I hope you are well and enjoying your family and friends. I have been so busy with so many things. Part of that busyness has been cooking for friends who are going through some really hard health issues. This soup is one that I have made for them. When you think of summer you don’t usually think of soup, but it seems folks including me, love soup all year. With the arrival of fall, it doesn’t seem like it in “Hot Atlanta”, soup days are here. Have you discovered Costco’s rotisserie chicken pulled off the bone and packaged in shrink-wrap? It makes any dish that calls for cooked chopped or shredded chicken so easy and quick. Check out the photos below. Of course you can always cook the chicken for the recipe or buy a rotisserie chicken and pull off the meat. When time is short go for the quick and easy way. I hope you will try this easy, hearty, rich broth soup and make some to share. It does freeze well. It will be the “Best you ever made”! Let me know your favorite soup and what you think about this one. I love feedback.
- 1 9 oz refrigerated 3-cheese tortellini
- 2 14 oz cans of chicken broth
- 1 10 oz container of refrigerated light Alfredo pasta sauce
- 1 8 oz sour cream
- 2 cups rotisserie chicken, chopped or shredded
- ½ cup oil-packed dried tomato strips, drained
- 1 9 oz bag spinach
- In large pot cook tortellini according to package directions.
- In the same pot combine broth, sour cream and Alfredo sauce. Stir well.
- Add chicken and tomato strips and stir well.
- Heat to boiling; reduce heat Simmer, uncovered for 5 minutes.
- Add cooked tortellini and spinach to chicken mixture. Stir well.
- Cook 4 to 5 minutes to heat through and wilt spinach.
- To serve, sprinkle with Parmesan cheese