1 (9-oz.) pkg. refrigerated tortellini (any type)
2 (14-oz.) cans reduced-sodium chicken broth
1 (10-oz.) can refrigerated Alfredo pasta sauce
2 cups cooked chicken, shredded
1/2 cup oil-packed dried tomato strips, drained
3 cups fresh baby spinach
1 oz. Parmesan cheese (optional)
Cook tortellini according to package directions. Drain and set aside. In Dutch oven, combine broth and Alfredo sauce. Stir in chicken and tomato strips. Heat just to boil; reduce heat. Add cooked tortellini and spinach to mixture and heat until spinach wilts. Sprinkle with Parmesan cheese.