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Nutrition Facts
Serving Size 336 g
(Approx. 8 Servings)
Amount Per Serving
Calories 360 Calories From Fat 70
% Daily Value*
Total Fat 8 g 12%
Saturated Fat 5 g 25%
Trans Fat 0.0 g
Cholesterol 75 mg 25%
Sodium 1260 mg 53%
Total Carbohydrate 31 g 10%
Dietary Fiber 3 g 12%
Sugars 10 g
Protein 26 g
Vitamin A 45% Iron 4%
Vitamin C 10% Calcium 10%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Tortellini Florentine Soup

Prep Time
15 minutes
Cook Time
15 minutes
Total Time
30 minutes
8  People


Recipe makes 8 Servings

16 Oz cheese tortellini
32 fl oz Central Market Organics Free Range Chicken Broth
1 cup(s) creamy Alfredo pasta sauce
2 cup(s) H-E-B Chef Prepared Italian Herb Rotisserie Chicken, shredded
1/2 cup(s) Bella Sun Luci Sun Dried Julienne-Cut Tomatoes, thinly sliced
6 Oz baby spinach
1 cup(s) H-E-B Fire Roasted Red Peppers, thinly sliced
2 Tbsp fresh basil, thinly sliced
1/4 cup(s) Parmesan cheese, shredded
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Cook cheese tortellini according to package directions, then drain and set aside in another container.
In same pot, combine chicken broth, Alfredo sauce, shredded chicken and sun-dried tomato strips; bring to a boil over medium heat, then reduce heat to low, cover, and cook for 5 minutes.
Add cooked tortellini and baby spinach leaves to chicken mixture, and cook for 2 more minutes; add red peppers and basil and stir; top with Parmesan cheese and serve.



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