Ingredients30 m servings 321 cals
- In 4-quart Dutch oven cook tortellini according to package directions. Drain and set aside.
- In the same Dutch oven combine broth and Classico(R) Light Creamy Alfredo pasta 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 2 minutes to heat through and wilt spinach. To serve, sprinkle with Parmesan cheese.
Per Serving: 321 calories; 14.1 g fat; 25.5 g carbohydrates; 23.9 g protein; 80 mg cholesterol; 620 mg sodium. Full nutrition
ReviewsRead all reviews 26
This soup is delicious! I used about 30 ounces of homemade turkey broth and I was glad I did, we like a "brothier" soup and 24 ounces would not have been enough. I followed the rest of the rec...
Sooo simple, Yet sooo Savory! This dish took about 20 minutes, yet tastes like I spend hours on it! I tried it on my family and even the kids loved it! I substituted sausage stuffed tortellin...
This was delightful, both in ease and taste. I was skeptical about not adding any extra seasoning, but I'm glad I trusted the recipe and other reviewers. It doesn't need anything additional. Bec...
My daughter made this for us for supper tonight. When she told me it had three cans of broth with Alfredo Sauce, I thought... ewwww... But it was AWESOME!!! The only thing we didn't have was t...
This recipe was flavorful and very easy to make. I will absolutely make this again but double the batch so I have leftovers. Nothing needs to be added. The recipe is perfect as is.
Very Good! I had a 20 oz pack of chicken tortellini that I used. So, I left out the chicken. And, I used a can of diced tomatoes with garlic, basil, and oregano for flavor. It made a huge po...
Very good exactly as is! Mine came out quite a bit thicker though which is a plus in my book.