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Tortellini Florentine Soup


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  • 1 bag Cheese Tortellini (16 oz)
  • 1 box Chicken Broth (32 oz)
  • 1 cup Alfredo Pasta Sauce
  • 2 cup Italian Herb Chicken, shredded
  • 1/2 cup Sun dried Tomatoes, sliced
  • 1 bag Baby Spinach (6 oz)
  • 1 cup Fire roasted red peppers, sliced thin
  • 2 Tbsp Fresh Basil, sliced thin
  • 1/4 cup Parmesan cheese, shredded


Servings 8
Preparation time 15mins
Cooking time 30mins


Step 1

In a 4 qt Dutch oven, cook cheese tortellini according to package directions.

Drain & set aside in another container.

In same Dutch over, combine chicken broth & Alfredo sauce.

Add shredded chicken & sun-dried tomato strips.

Bring to a boil over medium heat.

Reduce heat to low, cover & cook flor 5 mins.

Add cooked tortellini & baby spinach leaves to chicken mixture.

Cool for 2 more mins.

Add red peppers & basil & stir.

Top with Parmesan cheese & serve.

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