Tortellini Pesto Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 Tablespoons Butter or Margarine1 clove garlic, finely chopped1-2 Medium Carrots diced1 Large Celery stalk, chopped6 Cups Low Sodium Chicken Stock (or broth or water and bullion cubes)1 Can Dark Red Kidney Beans1 Cup diced stewed tomatoes (drained)2.5 cups frozen or fresh cheese tortellini (or dry 2 cups)1 Tablespoon fresh parsley1 tsp dried oregano1 tsp dried basil (or fresh)2 Tablespoons prepared pestoFresh Ground Pepper and Salt to tasteGrated parmesean and chopped basil to garnish
melt butter is dutch oven over medium heat. Add onions, carrots and celery and cook in butter for 5 minutes, add the garlic and cook for 5 more minutes, stirring occasionally.
Add stock and bring to boil. Reduce heat and add beans tomatoes, herbs and pesto. Simmer for 10 minutes. Add tortellini and cook for 7-10 minutes until cooked through. Add salt and pepper to taste.
Garnish with a little shredded Parmesan cheese and chopped fresh basil.
Makes 4-6 Servings (nutritional information calculated at 4 servings).
Number of Servings: 4
Recipe submitted by SparkPeople user BRIANNEM.
Add stock and bring to boil. Reduce heat and add beans tomatoes, herbs and pesto. Simmer for 10 minutes. Add tortellini and cook for 7-10 minutes until cooked through. Add salt and pepper to taste.
Garnish with a little shredded Parmesan cheese and chopped fresh basil.
Makes 4-6 Servings (nutritional information calculated at 4 servings).
Number of Servings: 4
Recipe submitted by SparkPeople user BRIANNEM.
Nutritional Info Amount Per Serving
- Calories: 403.2
- Total Fat: 14.5 g
- Cholesterol: 47.5 mg
- Sodium: 841.9 mg
- Total Carbs: 52.1 g
- Dietary Fiber: 7.9 g
- Protein: 18.3 g
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