I made this a couple months ago & it dawned on me I'd better post it before it got too warm for anyone to care about soup. I am at that point here in sunny Florida but I wanted to catalog this for future reference simply because it was tasty enough & extremely easy to throw together. While I found it in my BHG mag, I did make some tiny modifications.
(1) 9oz pkg refrigerated 3-cheese tortellini
(2) 14oz cans reduced sodium chicken broth
(1) 10oz container light Alfredo pasta sauce
(2) cups shredded rotisserie chicken
(1/2) cup sun dried tomato strips, packed in water & drained
(3) cups fresh baby spinach
(1) oz parmesan cheese
In a 4 quart pot, cook tortellini according to package directions. Drain & set aside. In the same pot, combine broth & pasta sauce. Stir in chicken & tomato strips. Heat just to boiling; reduce heat. Simmer, uncovered, for 5 minutes.
Ad cooked tortellini & spinach to chicken mixture. Cook for 1-2 minutes to heat through & wilt spinach. Ladle into bowls & sprinkle with parmesan cheese.
While Alfredo sauce is heavy, it's really lightened up by being combined with the broth. I imagine this is a forgiving recipe & you could also use just about any other sauce you like. Just combine it with the broth for a light meal.