Monday, January 14, 2013

Chicken Florentine Soup with Tortellini

Chicken Florentine Soup with Tortellini

(Note: This is a recipe I found all and adapted.)


  • 1/2 package of frozen cheese tortellini (about 9.5oz) - or 9 oz. refrigerated package
  • 14 oz. chicken broth
  • 1-2 pods - Knorr Homestyle Chicken Stock (I used 2)
  • 10 oz. Classico Light Creamy Alfredo Sauce
  • 2C - Tyson Frozen Grilled and Ready Oven Roasted Diced Chicken Breast
  • 1/2C oil-packed dried tomato strips, drained (I used 3/4 of a 7.5oz jar with a julienne cut.)
  • 3C lightly packed fresh baby spinach (I use pre-packaged from the produce section.)
  • Shredded Parmesan for garnish

1. In a stock pot, cook tortellini according to package directions, drain and set aside.

2. In the same stock pot, add chicken broth and Knorr Homestyle Chicken Stock and bring to a boil. Once Chicken Stock pods have melted into chicken broth, add diced chicken. Boil for 5-8 minutes (or until no longer frozen).

3.Stir in alfredo sauce and tomato strips. Reduce heat and simmer for 5 minutes.

4. Add tortellini and spinach to pot. Cook an additional 1-2 minutes, or until spinach is wilted.

5. Serve with shredded parmesan on top.


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