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!

Ingredients:

• 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

Directions:

1. In a big pot, cook tortellini according to package directions. Then drain and set aside.
2. 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.
3. Add cooked tortellini and spinach to chicken mixture, cook for 1 to 3 minutes to heat through and wilt spinach.
4. 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.