Tortellini Florentine Soup
1 bag (16 oz.) Hill Country Fare Cheese Tortellini
1 box (32 oz.) Central Market Organics Chicken Broth, regular or reduc
1 c. alfredo pasta sauce
2 c. shredded H-E-B Chef Prepared Italian Herb Rotisserie Chicken
1/2 c. sliced H-E-B Sun Dried Tomatoes
1 bag (6 oz.) H-E-B Baby Spinach
1 c. H-E-B Fire Roasted Red Peppers, sliced thin
2 Tbsp. thin sliced fresh basil
1/4 c. H-E-B Shredded Parmesan Cheese
In a 4-quart Dutch oven, cook cheese tortellini according to package d
irections. Drain and set aside in another container.
In same Dutch oven, combine chicken broth and Alfredo sauce. Add shred
ded chicken and sun-dried tomato strips. Bring to a boil over medium h
eat. Reduce heat to low, cover, and cook for 5 minutes.
Add cooked tortellini and baby spinach leaves to chicken mixture. Cook
for 2 more minutes. Add red peppers and basil and stir. Top with Parm
esan cheese and serve.
Calories: 240, Total Fat: 9g, Saturated Fat: 5g, Cholesterol: 55mg, So
dium: 550mg, Carbohydrates: 26g, Dietary Fiber: 2g, Sugar: 4g, Protei
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