Tortellini Pesto Soup

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Nutritional Info
  • Servings Per Recipe: 4
  • 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

View full nutritional breakdown of Tortellini Pesto Soup calories by ingredient


Introduction

Recipe "makeover" from a recipe I found at bettycrocker.com. I thought it sounded like a delicious, easy, toddler-friendly meal and I was right! It was tasty, filling and very easy to make, plus it contained ingredients we usually have on hand. Enjoy! Recipe "makeover" from a recipe I found at bettycrocker.com. I thought it sounded like a delicious, easy, toddler-friendly meal and I was right! It was tasty, filling and very easy to make, plus it contained ingredients we usually have on hand. Enjoy!
Number of Servings: 4

Ingredients

    2 Tablespoons Butter or Margarine
    1 clove garlic, finely chopped
    1-2 Medium Carrots diced
    1 Large Celery stalk, chopped
    6 Cups Low Sodium Chicken Stock (or broth or water and bullion cubes)
    1 Can Dark Red Kidney Beans
    1 Cup diced stewed tomatoes (drained)
    2.5 cups frozen or fresh cheese tortellini (or dry 2 cups)
    1 Tablespoon fresh parsley
    1 tsp dried oregano
    1 tsp dried basil (or fresh)
    2 Tablespoons prepared pesto
    Fresh Ground Pepper and Salt to taste
    Grated parmesean and chopped basil to garnish

Directions

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.