Tortellini Florentine Soup

By Sharon-2

Ingredients

• 1 9 oz. pkg. refrigerated 3-cheese tortellini or ravioli
• 2 14-oz. cans chicken broth
• 1 10-oz. container Alfredo sauce
• 2 cups shredded cooked chicken
• 1/2 cup oil-packed dried tomato strips, drained
• 3 cups fresh baby spinach
• 1 oz. Parmesan cheese, shredded

Preparation

Step 1

In 4-quart pot or dutch oven, cook tortellini according to package directions. Drain and set aside.

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.

Add cooked tortellini and spinach to chicken mixture. Cook for 1 to 2 minutes to heat through and wilt spinach. To serve, sprinkle with Parmesan cheese.