I found this soup in a BHG magazine the other day and wanted to try it. I did alter it a bit to suit our family's tastes. I really liked the way it turned out. I hope you enjoy it too.
2 14oz cans chicken broth
1 10oz container Alfredo pasta sauce
2 C shredded chicken (great to use the deli roasted chicken)
3 C fresh spinach (chopped)
1/2 C parmesan cheese
1 9oz package cheese tortellini
1/2 C oil packed sun dried tomatos, drained, cut into thin strips
1 tsp dried Italian herbs
1 tsp dried basil
Salt and Pepper to taste
In large pot mix the chicken broth and Alfredo sauce together. Bring to simmer. Add the chicken, spinach, and parmesan cheese. Bring up to a soft boil. Add tortellini, sun dried tomatos, and the herbs and seasonings. Cook till the tortellini are ready. Serve hot.