Tortellini Florentine Soup

By: Lisa

Ingredients
1-9oz. pkg.refrigerated 3-cheese tortellini
2-14oz cans chicken broth
1-10oz. container refrigerated light alfredo pasta sauce
2c shredded rotisserie chicken
1/2c oil-packed dried tomato strips,drained
3c. lightly packed packaged fresh baby spinach
1oz. parmesan cheese,shaved or shredded

Directions

1. In 4-quart Dutch oven cook tortellini according to package directions. Drain and set aside.
2. In the same Dutch oven combine broth and Alfredo sauce.
   
3. Stir in chicken and tomato strips.
   
4. Heat just to boiling; reduce heat. Simmer, uncovered, for 5 minutes.
5. Add cooked tortellini and spinach to chicken mixture. Cook for 1 to 2 minutes to heat through and wilt spinach.
   
6. To serve, sprinkle with Parmesan cheese.