Email to Rick Ashford      

Recipe Categories: awsum34's HOME PAGEAPPETIZER---DIPS--SPREADS APPETIZERS BBQ BBQ----GRILL BBQ----Rubs--Sauces BBQ----Tips BEEF BEVERAGES BREAD BreadMachine BREAKFAST CAKES--BROWNIES--CUPCAKES CAKESandPIES Camping--Recipes--and--Tips CANDY CASSEROLE------PORK CASSEROLE------POULTRY CASSEROLE----BEEF CASSEROLE----SEAFOOD CASSEROLES CHEESECAKES CHINESE COOKIES CROCKPOT DESSERTS EGGS FISHandSEAFOOD FREEZER---TREATS FRUIT GEORGE-FOREMAN-GRILL-COOKING ITALIAN JELLYandJAMS LeftOvers LOWFAT MARINADES MEATS Mexican MICROWAVE--COOKING MISCELLANEOUS MUFFINS ONE-SKILLET-RECIPES PASTA PASTRIES PIES PIZZA PORK POTATOES POULTRY PUDDINGS--CUSTARDS Quick---Recipes RESTAURANT--LINKS RICE SALADandDRESSING SALSA SANDWICHES SAUCES SMOOTHIE SNACKS SOUPSandSTEWS SPICES TAILGATING THANKSGIVING TIDBITS---You-Need-To-Know TipsandMeasurements USEFUL--WEBSITES VEGETABLES VEGETARIAN

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


Recipe



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