I happened to be flipping through a Better Homes and Gardens the other day and ran across this recipe.
It looked good and was a good option for Saturday evening after a birthday party when I wanted to cook, but not spend an hour in the kitchen.
It is fairly high in fat, but my kids and husband loved it, which makes up for a lot in this house. A friend of mine suggested that instead of adding the Alfredo sauce, you could add a can of diced tomatoes instead to lower the fat content.
Tortellini Florentine Soup
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Start to finish: 30 minutes
1 9-oz. pkg. refrigerated 3-cheese tortellini
2 14-oz. cans reduced-sodium chicken broth
1 10-oz. container refrigerated light Alfredo pasta sauce
2 cups shredded deli-roasted chicken
1/2 cup oil-packed dried tomato strips, drained
3 cups lightly packed packaged fresh baby spinach
1 oz. Parmesan cheese, shaved or shredded (optional)
1. In 4-quart Dutch oven cook tortellini according to package directions. Drain and set aside.
2. 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.
3. 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. Makes 6 servings.
Total Fat (g) 15
Saturated Fat (g) 6
Monounsaturated Fat (g) 1
Polyunsaturated Fat (g) 0
Cholesterol (mg) 77
Sodium (mg) 1094
Carbohydrate (g) 21
Total Sugar (g) 4
Fiber (g) 1
Protein (g) 20
Vitamin C (DV%) 23
Calcium (DV%) 17
Iron (DV%) 10
Percent Daily Values are based on a 2,000 calorie diet