I just discovered the most amazing recipe for a quick and easy weeknight soup that is sure to satisfy!
Chicken Tortellini Florentine Soup
1 32 oz box chicken broth
2 14 oz cans chicken broth
1 10 oz container refrigerated Alfredo pasta sauce
2 9 oz packages refrigerated three cheese tortellini
1 7 oz jar sun dried tomatoes (cut into strips)
1 package Perdue Short Cuts (Original flavor, diced)
3 cups baby spinach
In a stock pot add the chicken broth and pasta sauce, stir well. Add tortellini, tomatoes, and chicken and cook until pasta is tender but do not boil broth. Add in spinach and cook for a couple of minutes until spinach is wilted. Serve with a sprinkling of parmesan cheese.
This was an incredibly delicious soup that I will definitely make again and again!