Tortellini Florentine Soup

By á-4131

6 servings, 8 points plus
286 cal.
15g fat
77mg chol.
1,094mg sodium
21g carb.
1g dietary fiber
20g protein

Ingredients

• 1 9-ounce package refrigerated 3-cheese tortellini
• 2 14-ounce cans reduced sodium chicken broth
• 1 10-ounce container refrigerated light Alfredo pasta sauce
• 2 cups shredded purchased roasted chicken
• 1/2 cup sun-dried tomatoes cut into strips
• 1/2 of a 5 ounce package (about 3 cups) fresh baby spinach
• Shaved or shredded Parmesan Cheese, optional

Preparation

Step 1

1-In a 4 quart Dutch oven cook tortellini according to package directions; drain, set aside.

2-In the same Dutch oven combine broth and pasta sauce. Stir in chicken and dried tomatoes. Bring just to a boiling; reduce heat. Simmer, uncovered, for 5 minutes.

3-Stir in cooked tortellini and spinach. Cook for 1-2 minutes or just until tortellini is heated through and spinach is wilted. If desired top each serving with cheese.