TLC Cooking "Pesto & Tortellini Soup"

Pesto Tortellini Soup

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:

DIETARY EXCHANGE:

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