Chicken Tortellini Florentine Soup

I came across these photos for my tortellini soup. I must have taken them years ago! It was when I was first considering doing a blog. I never quite got off the ground then, but apparently I have some pictures leftover! Bonus!

A lot of my recipes are adapted from a recipe I find in a magazine or online. I tend to find a recipe I like then “tinker” with it to make it more appealing to me. This is one of those recipes. The original was in a Better Homes and Garden Magazine (and you can find it here.) This is my version of it! 🙂

Chicken Tortellini Florentine Soup

1 9-oz package refrigerated spinach tortellini
2 14-oz cans reduced sodium chicken broth
1 10-oz container refrigerated Alfredo sauce
2 C. Shredded chicken (I just buy a pre-cooked one from the grocery deli)
1/2 C. oil-packed sun dried tomato, cut into strips
3 C. fresh baby spinach
Parmesan cheese
Using a large dutch oven, cook tortellini according to package instructions. Drain and set aside. In the same pan combine the broth and Alfredo sauce. Stir in the chicken and and sun dried tomato. Heat to boiling, then reduce heat to simmer, uncovered, for about 5 minutes. Add the cooked tortellini and spinach to the mixture, and cook for just 1-2 minutes to heat through and wilt the spinach. Top with Parmesan.  
I like the color of the spinach tortellini, but 3-cheese tortellini would be just as nice!

I like to serve with some crusty bread or rolls. Delish! This recipe will serve 6, and is a perfect quick soup for those cold blustery days!

4 thoughts on “Chicken Tortellini Florentine Soup

  1. I've never had this kind of soup and as I'm reading about it, I'm wondering WHY NOT? Lol. Looks and sounds delish and I think I may have to try and make it one of these days! Thanks for posting.

    Like

  2. I've never had this kind of soup and as I'm reading about it, I'm wondering WHY NOT? Lol. Looks and sounds delish and I think I may have to try and make it one of these days! Thanks for posting.

    Like

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