Soups
March 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
134
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 Fat
8g
40%
Polysaturated Fat
6g
39%
Monosaturated Fat
11g
73%
Cholesterol
158mg
53%
Sodium
469mg
19%
Potassium
483mg
13%
Protein
48g
97%
% DAILY VALUE*
Total Carbohydrate
Fiber
3g
12%
Sugar
4g
9%
Vitamin A
1225IU
24%
Vitamin B6
2mg
101%
Vitamin C
3mg
5%
Calcium
34mg
3%
Iron
2mg
11%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.