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    Pesto & Tortellini Soup

    Source of Recipe


    Recipe Introduction

    servings 6
    points 3

    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 144
    Calories from Fat 25 %
    Total Fat 4 g
    Cholesterol 9 mg
    Carbohydrate 18 g
    Fiber 2 g
    Protein 10 g
    Sodium 754 mg




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