Alfredo Tortellini & Spinach Soup

Reader recipe submitted by Kelly, Tennessee.

This creamy Alfredo soup combines cheese tortellini, spinach and broth with prepared Alfredo sauce. Add cooked sausage or another cooked meat if you'd like a heartier soup, or add chopped carrots or other vegetables your family enjoys.

Ingredients

• 1 cup chicken or vegetable broth, plus 1/2-1 cup more as needed
• 4-6 ounces refrigerated cheese tortellini
• 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
• 1 jar (about 15 ounces) Alfredo sauce or about 2 cups homemade Alfredo sauce
• 1 cup cooked crumbled sausage or other cooked meat, optional
• Black pepper, to taste, optional

Directions

1. Pour the broth into a medium saucepan and bring it to a gentle boil.
2. Add the tortellini and cook according to the package directions until just tender.
3. While the tortellini cooks, place the thawed spinach in a clean kitchen towel or several layers of paper towels and squeeze out as much excess liquid as possible.
4. Reduce the heat to medium-low. Stir the spinach and cooked sausage, if using, into the broth.
5. Stir in the Alfredo sauce and cook gently for about 3-5 minutes, stirring occasionally, until the soup is heated through. Do not let it boil rapidly after adding the Alfredo sauce.
6. If the soup is thicker than you like, stir in a little additional broth or milk.
7. Taste and add black pepper if desired. Serve warm.