By: Azure Stilwell
In honor of Fall, I have decided to post one of my favorite soup recipes. Given to us by a friend, we have tweaked it a little to make a lighter version. It has become a Fall staple in our home. You get the same great flavors with less fat and sodium. Enjoy!
- 1 9-oz package refrigerated 3-cheese tortellini
- 2 14-oz cans reduced-sodium chicken broth
- 1 10-oz container refrigerated light Alfredo Pasta Sauce (found at Publix or shelved if another store)
- 2 cups shredded deli-roasted rotisserie chicken (remove skin)
- 3 cups baby spinach (we like to use a 50/50 Spinach-Kale mix)
- ½ cup sundried tomatoes (cut in half if you want smaller chunks)
- 1 oz of grated parmesan cheese (fresh has a more potent flavor so you use less)
- 1 loaf of crusty Italian Bread
- In a big pot, cook tortellini according to package directions. Then drain and set aside.
- In the same pot, combine broth and alfredo sauce. Stir in chicken and tomato strips. Heat just to boiling; reduce heat. Simmer, uncovered for 5 minutes.
- Add cooked tortellini and spinach to chicken mixture, cook for 1 to 3 minutes to heat through and wilt spinach.
- To serve, sprinkle with parmesan cheese and break off a hunk of Italian bread.
Yields 6 servings. Great for freezing so you may want to double recipe.