Tortellini Florentine Soup

1 package (9 oz) refrigerated 3-cheese tortellini
5 cups chicken broth
1 container (10 oz) refrigerated light Alfredo sauce
3-4 plum tomatoes chopped OR 1 (22oz) can chopped tomatoes, drained
5 oz fresh baby spinach
1 oz Parmesan cheese, shaved or shredded

1. Combine broth and Alfredo sauce in a large pot. Bring to a gentle boil and add tortellini.

2. After 3-4 minutes, add tomatoes. Reduce heat. Simmer, uncovered, for 5 minutes.

3. Stir in spinach. Cook for 1-2 minutes to heat through and wilt spinach. Sprinkle with cheese before serving.

Serves 4.

Notes: You can add 1 lb browned ground Italian sausage or 1.5 cups of cooked chopped chicken, if desired. Add it at the same time you put in the tortellini.