Tortellini Primavera Soup

  Lunch

Years ago, I found the idea for tortellini with peas and carrots in a magazine and added my own touches to it. Even my meat-lover husband and son enjoy this. If I'm really pressed for time, I'll skip the basil leaves.

Tortellini Primavera Soup

Average Rating: 4

TOTAL TIME: Prep/Total Time: 25 min.
YIELD: 4 servings.

Ingredients

  • 2 cartons (32 ounces each ) reduced-sodium chicken broth
  • 1 package (10 ounces) julienned carrots
  • 1 package (9 ounces) refrigerated cheese tortellini
  • 1 cup frozen peas (about 4 ounces)
  • 1/4 teaspoon pepper
  • Thinly sliced fresh basil leaves

Instructions

  • 1. In a large saucepan, bring broth to a boil. Add carrots, tortellini, peas and pepper; return to a boil. Cook, uncovered, 7-9 minutes or until pasta is tender. Top servings with basil.
    Freeze option:
    Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.

Nutrition Facts

2-1/4 cups: 282 calories, 6g fat (3g saturated fat), 28mg cholesterol, 1461mg sodium, 43g carbohydrate (9g sugars, 5g fiber), 17g protein.

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