Pesto Tortellini Soup
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Pesto & Tortellini Soup
Prep and Cook Time 14 minutes
YIELD Makes 6 servings
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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:
- 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.
This recipe appears in:
Italian
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 |
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