Tortellini Pesto Soup

145

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 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

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