Spinach and Pesto Tortellini Soup
Ready in 15 minutes - a comforting, quick-fix dinner to warm up with.
Ingredients
Makes: 6 servings
- 12 C (3 L) Chicken Broth, prepared
- 1 Tbsp (15 ml) Pesto Sauce Mix
- 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 |
Sea Salt (Grinder)
$15.00
$15.00
Black Pepper (Grinder)
$15.00
$15.00
Pesto Sauce Mix
$9.50
$9.50
Chicken Broth Mix
$12.00
$12.00