Tortellini Florentine Soup

Tortellini Florentine Soup

Classico 0

"Try this delicious soup recipe that combines Classico® Light Creamy Alfredo pasta sauce, baby spinach, chicken, and tortellini. It's ready in under 30 minutes and perfect for weeknight."

Ingredients 30 m {{adjustedServings}} servings 321 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 321 kcal
  • 16%
  • Fat:
  • 14.1 g
  • 22%
  • Carbs:
  • 25.5g
  • 8%
  • Protein:
  • 23.9 g
  • 48%
  • Cholesterol:
  • 80 mg
  • 27%
  • Sodium:
  • 620 mg
  • 25%

Based on a 2,000 calorie diet

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  • Ready In

  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 Classico(R) Light Creamy Alfredo pasta 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 2 minutes to heat through and wilt spinach. To serve, sprinkle with Parmesan cheese.
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Reviews 23

  1. 25 Ratings


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 recipe as written. Served with rolls and it was gobbled up by everyone. *side note: I could only find a 15 oz. bottle of the Classico Light Creamy Alfredo pasta sauce. It tasted just fine using all of it.


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 tortellini and used pablano alfredo which gave it just a hint of heat! ABSOLUTELY DELICIOUS! Will definitely be serving this to company this fall! : )


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. Because I added an entire package of 20oz tortellini, I added an extra can of alfredo and about a half cup of water (I would probably have added another can of broth instead of the water, but I ran out--the water did the trick though). Other than that, the only changes I made were using Classico's Asiago Romano Alfredo (Light) rather than the original, and using chicken sausage in place of the shredded chicken. I was being extra lazy and just used a fork to drain the sun dried tomatoes, so I think I got some added oil in the mixture. It gave it a nice color and an extra bit of flavor. It's super quick and with the added sauces and tortellini, I had enough to can some leftovers to freeze for future meals. I will absolutely make this again, especially for guests! I'm certain it'll impress.