Tortellini Florentine Soup

This delicious soup recipe was from the monthly magazine provided by our local supermarket, H. E. B. It contains tortellini, chicken, sun dried tomatoes, roasted red peppers, basil, chicken stock, baby spinach, and alfredo sauce. Very tasty served with garlic French bread.

 

Tortellini Florentine Soup

 

Prep Time:

15 minutes

 

Cook Time:

15 minutes

 

Makes:

8 servings

 

Ingredients

1 bag (16 oz.) Hill Country Fare Cheese Tortellini

 

1 box (32 oz.) Central Market Oragnics Chicken Broth, regular or reduced sodium

 

1 c. alfredo pasta sauce

 

2 c. shredded H-E-B Chef Prepared Italian Herb Rotisserie Chicken

 

1/2 c. sliced H-E-B Sun Dried Tomatoes

 

1 bag (6 oz.) H-E-B Baby Spinach

 

1 c. H-E-B Fire Roasted Red Peppers, sliced thin

 

2 Tbsp. thin sliced fresh basil

 

1/4 c. H-E-B Shredded Parmesan Cheese

 

Instructions

 

In a 4-quart Dutch oven, cook cheese tortellini according to package directions. Drain and set aside in another container.

 

In same Dutch oven, combine chicken broth and Alfredo sauce. Add shredded chicken and sun-dried tomato strips. Bring to a boil over medium heat. Reduce heat to low, cover, and cook for 5 minutes.

 

Add cooked tortellini and baby spinach leaves to chicken mixture. Cook for 2 more minutes. Add red peppers and basil and stir. Top with Parmesan cheese and serve.

Nutritional Information

Calories: 240, Saturated Fat: 5g, Total Fat: 9g, Cholestrol: 55mg, Sodium: 550mg, Carbohydrates: 26g, Fiber: 2g, Sugar: 4g, Protein: 16g

Source:

My H-E-B Texas Life Magazine

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Done