If you can't go to Florence, bring Florence to you!! I first had a similar soup to this recipe about 10 years ago. I've gone through a few revisions (and years) before coming up with the soup you now see listed below.
If you haven't been to Florence, allow me to give you a very brief lesson. Florence is the most populated city in the Tuscany region. It is known for it's history and importance during the Middle Ages and Renaissance periods, mainly for it's art and architecture. Florence also became the eventual home of the great artisan Michelangelo.
That being said about Florence, maybe you can see how this soup was inspired; key-words like Renaissance and Michelangelo invoked me to create this recipe. It may not be a masterpiece or responsible for a re-birth of soup. What is DOES do is lend an original flavor with hints of Florence, bringing a little slice of this Italian province right into your kitchen!
Difficulty (Scale from 1-10): 5
Serves: 6
Prep Time: 3 minutes
Cook Time: 12 minutes
Total Time: 15 minutes
Ingredients
1 (32 ounce) box of low sodium organic chicken broth
1 (10 ounce) container of refrigerated light alfredo sauce
2 cups of shredded prosciutto
3/4 cup oil packed sun dried tomatoes - drained - sliced into strips
2 (10 ounce) packages of frozen chopped spinach - thawed
9 ounce package of refrigerated tortellini
1 ounce of Romano cheese - grated
Preparation
In a large pot (4 quart), combine broth and alfredo sauce.
Stir in prosciutto and tomato strips.
Bring to a boil, then reduce heat and simmer for 5 minutes.
Add tortellini and spinach, cook until tortellini float to the top, or until cooked.
Serve and sprinkle with Romano cheese.
Enjoy your soup!
Related : Chop Onion Cabbage Recipe
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