SoupsMarch 27, 2013
Calories
510
Sodium
469mg
19% DV
Fat
26g
40% DV
Protein
48g
97% DV
Carbs
14g
4% DV
Fiber
3g
12% DV
Tortellini Pesto Soup
133
This is probably one of the easiest and quickest soups I've ever made. It's easily adaptable for vegetarians and meat-eaters alike. The best part is the smell! When you add the pesto at the end, it warms through and fills your kitchen with a delicious aroma.
6
6 cups chicken or vegetable broth
2 cups frozen mixed vegetables ( I used a summer blend with red and yellow peppers, asparagus, and carrots)
1 9 oz. package of tortellini (I used cheese-filled)
1/4 cup prepared pesto
1 tsp. onion powder
1 tsp. garlic powder
parmesan cheese, for garnish
2 cups frozen mixed vegetables ( I used a summer blend with red and yellow peppers, asparagus, and carrots)
1 9 oz. package of tortellini (I used cheese-filled)
1/4 cup prepared pesto
1 tsp. onion powder
1 tsp. garlic powder
parmesan cheese, for garnish
In a large pot bring broth to a boil. Add garlic and onion powders. Add tortellini and cook two minutes less than package directions. Pour in frozen vegetables and simmer until heated through. Stir in pesto. Serve soup with a sprinkle of parmesan cheese in each bowl.
Nutritions
Calories
510
Sodium
469mg
19% DV
Fat
26g
40% DV
Protein
48g
97% DV
Carbs
14g
4% DV
Fiber
3g
12% DV
PER SERVING *
% DAILY VALUE*
Fat
Saturated Fat8g40%
Polysaturated Fat6g39%
Monosaturated Fat11g73%
Cholesterol158mg53%
Sodium469mg19%
Potassium483mg13%
Protein48g97%
% DAILY VALUE*
Total Carbohydrate
Fiber3g12%
Sugar4g9%
Vitamin A1225IU24%
Vitamin B62mg101%
Vitamin C3mg5%
Calcium34mg3%
Iron2mg11%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.