Tortellini Florentine Soup
1 bag (16 oz.) Hill Country Fare Cheese Tortellini
1 box (32 oz.) Central Market Organics Chicken Broth, regular or reduced sodium
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 directions. Drain and
set aside in another container.
In same Dutch oven, combine chicken broth and Alfredo sauce. Add shredded chicken and sun-
dried tomato strips. Bring to a boil over medium heat. 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 Parmesan cheese and serve.
Calories: 240, Total Fat: 9g, Saturated Fat: 5g, Cholesterol: 55mg, Sodium: 550mg, Carbohy
drates: 26g, Dietary Fiber: 2g, Sugar: 4g, Protein: 16g
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