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Jalapeño-Lime Chicken
Learn how to make authentic Southwestern foods by following our easy-to-cook recipes that will help to spice up your next meal.
Pesto & Tortellini Soup
Prep and Cook Time: 14 minutes
Yield: Makes 6 servings
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 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
Preparation:
1.
Cook tortellini according to package directions; drain.
2.
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.
3.
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.
Nutritional Information:
| Serving Size: 1/6 of total recipe | |
| Fiber | 2 g |
| Carbohydrate | 18 g |
| Cholesterol | 9 mg |
| Total Fat | 4 g |
| Calories from Fat | 25 % |
| Calories | 144 |
| Protein | 10 g |
| Sodium | 754 mg |
Dietary Exchange:
| Meat | 1/2 |
| Starch | 1 |
| Fat | 1 |
This recipe appears in:
Italian
