Tortellini Florentine Soup

Tuesday, December 28, 2010

A few week ago this tortellini recipe popped up on my Yahoo and it sounded tasty.  I've been waiting for a cold day to make it and man, is it cold outside!  Plus, this is my first meal cooking in my brand new Rachel Ray pots.  Woohoo!

Tortellini Florentine Soup from Shine
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)

Directions:  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.

-I used 2 cans of chicken.
-I did not add the tomato strips.
This made more than 6 servings.

Here's what you'll need:

I cooked the tortellini per the directions.  While that was cooing, I opened, drained and rinsed 2 cans of chicken.

One the tortellini was finished, I drained it and set it aside.

In the same pan, I added 2 cans of chicken broth and a jar of alfredo sauce.

I added the chicken to the stock and let it come to a boil.  Then, I reduced it and added the tortellini and spinach.

After adding the spinach, I let the soup simmer for about 5 minutes until the spinach was wilted.

Here's what you end up with:

Our Thoughts:

Scott was a little apprehensive when I told him what I was making and when he saw me throw two hands full of raw spinach into the pot but this was really good.  Even though the recipe calls for deli roasted chicken, I really don't think that we could tell a big difference in the canned chicken especially since I rinsed it and then cooked it in chicken stock.

I loved the spinach in this dish.  The different textures of the chicken, tortellini and wilted spinach was notieable and delicious.  The spinach, to me, almost had a touch of sweet flavor.

We will definitely be making this again.  Everyone loved it!


SnoWhite said...

this sounds like a yummy recipe! I like the combo of alfredo, pasta and spinach :)

Chris said...

Sitting here at work (on lunch hour, not goofing off, lol) wondering if I have tortellini at home since I know I have everything else.

April Westerhold said...

It was SO GOOD!

~3 Sides of Crazy~ said...

Hi April, received you comment. Love your enthusiasm. Which part are you interested in? :-) Tamy you can email me at

𝄢 Ambrosia said...

That looks seriously yummy! And SIMPLE! Which is always a good thing! I'll have to try it out!

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