Chicken Tortellini Florentine Soup
Author: Cissy Mathews
Recipe type: Soup
Yields: 6 servings
- 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
Recipe by Tidbits of Joy at https://tidbitsofjoy.com/?p=9305
3.5.3208