Pesto Tortellini Soup

Pesto & Tortellini Soup

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


  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.


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
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

Dietary Exchange

Starch 1
Meat 1/2
Fat 1



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