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
