Spinach and Pesto Tortellini Soup

Spinach and Pesto Tortellini Soup Spinach and Pesto Tortellini Soup Ready in 15 minutes - a comforting, quick-fix dinner to warm up with.
Ready in 15 minutes - a comforting, quick-fix dinner to warm up with.
  • 5 min prep
  • 15 minutes
  • 190 calories
  • $1.60

Ingredients


Makes: 6 servings
  • 12 C (3 L) Chicken Broth, prepared
  • 1 Tbsp (15 ml)
  • 1 pkg (8 oz/225 gr) refrigerated cheese-filled tortellini
  • 1 pkg (10 oz/280 gr) frozen chopped spinach, thawed and drained of excess liquid
  • Sea Salt (Grinder), to taste
  • Black Pepper (Grinder), to taste
  • 1/4 C (60 ml) grated Parmesan cheese

Preparation


 
  • In a large soup pot, bring Chicken Broth and Pesto Sauce Mix to a boil, then reduce temperature to medium-low.
  • Stir in tortellini. Simmer uncovered for 5 minutes, or until tortellini is tender and floating. Add spinach and simmer until soup has reheated. Season with Salt and Pepper.
  • Sprinkle each serving with Parmesan.

Tip


 

Tip: For extra zip, stir in 1–2 Tbsp (15–30 ml) Epicure Marinara Sauce Mix or French Onion Dip Mix.

Nutritional Serving Size Per Serving
Calories 190
Fat 5 g
Saturated Fat 2.5 g
Transfat 0 g
Cholesterol 20 mg
Sodium 400 mg
Carbohydrates 25 g
Fibre 4 g
Sugar 1 g
Protein 11 g

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Sea Salt (Grinder)
$15.00
Black Pepper (Grinder)
$15.00