Pesto & Tortellini Soup
Prep and Cook Time 14 minutes
Makes 6 servings
|1||package (9 ounces) fresh cheese tortellini|
|3||cans (about 14 ounces each) chicken broth|
|1||jar (7 ounces) roasted red peppers, drained and thinly sliced|
|3/4||cup frozen green peas|
|3||to 4 cups packed stemmed fresh spinach|
|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.
To remove stems from spinach leaves, fold each leaf in half, then pull stem toward top of leaf. Discard stems.
|Serving Size:||1/6 of total recipe|
|Total Fat||4 g|
|Calories from Fat||25 %|
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