Mmmmm.....I made a big batch of this in the crockpot earlier this week....we've been eating it all week. So good!
Tortellini Florentine Soup
9-oz. pkg. refrigerated 3-cheese tortellini (I used cheese mini ravioli instead, it's what was in the pantry)
2 14-oz. cans reduced-sodium chicken broth
(I crock-potted a whole chicken for use in this recipe and made my own broth in the crockpot instead)
1 10-oz. container refrigerated light Alfredo pasta sauce
2 cups shredded deli-roasted chicken (see note above about cooking my own 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. (For crockpot cooking - I had my broth going all day and added the rest of the ingredients about 2 hours before dinnertime to heat through -- I added the spinach right before serving. Yum!)
Recipe and photo courtesy Better Homes and G*rdens magazine
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