Pesto & Tortellini Soup
Source of Recipe
List of Ingredients
1 package (9 ounces) fresh cheese tortellini
3 cans (about 14 ounces each) chicken broth
1 jar (7 ounces) roasted red peppers, drained and slivered
3/4 cup frozen green peas
3 to 4 cups fresh spinach, washed and stems removed
1 to 2 tablespoons pesto or 1/4 cup grated Parmesan cheese
Cook tortellini according to package directions; drain.
While pasta is cooking, bring broth to a boil over high heat in covered Dutch oven. Add cooked tortellini, peppers and peas; return broth to a boil. Reduce heat to medium and simmer 1 minute.
Remove soup from heat; stir in spinach and pesto.
KITCHEN HOW-TO To remove stems from spinach leaves, fold each leaf in half, then pull stem toward top of leaf. Discard stems.
Nutrients per Serving
Calories from Fat 25 %
Total Fat 4 g
Cholesterol 9 mg
Carbohydrate 18 g
Fiber 2 g
Protein 10 g
Sodium 754 mg