Pesto And Tortellini Soup Recipes
EASY TORTELLINI PESTO SOUP
Plum tomatoes and pesto flavor this tasty soup, which is quick to make, too, thanks to a package of refrigerated three-cheese tortellini.
Provided by My Food and Family
Categories Recipes
Time 15m
Yield 5 servings, 1 cup each
Number Of Ingredients 5
Steps:
- Bring broth to boil in large saucepan. Add pasta; cook 5 min., adding tomatoes to the boiling water for the last minute of the cooking time. Remove from heat.
- Stir in pesto; sprinkle with cheese.
Nutrition Facts : Calories 290, Fat 15 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 30 mg, Sodium 910 mg, Carbohydrate 26 g, Fiber 2 g, Sugar 2 g, Protein 14 g
TORTELLINI, BEAN AND PESTO SOUP
Simply sumptuous! This savory bowl of veggies, pasta and beans is a meal in itself!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 45m
Yield 6
Number Of Ingredients 13
Steps:
- Melt butter in 4-quart Dutch oven over medium-low heat. Cook garlic, carrot, onion and celery in butter 10 minutes, stirring occasionally.
- Stir in water and bouillon granules. Heat to boiling; reduce heat. Stir in beans and tortellini. Cover and simmer about 20 minutes, stirring occasionally, until tortellini are tender.
- Stir in parsley and pepper. Top each serving with pesto and cheese. Serve immediately.
Nutrition Facts : Calories 440, Carbohydrate 49 g, Cholesterol 50 mg, Fat 2 1/2, Fiber 6 g, Protein 19 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 990 mg, Sugar 3 g, TransFat 0 g
PESTO TORTELLINI ALFREDO
This pesto tortellini Alfredo is a quick and easy recipe packed with a lot of flavor. Perfect for a weeknight meal when you're rushed for time or don't feel like putting in too much effort to cook. I put it together one night with what I had on hand in the fridge.
Provided by karen_r510
Categories World Cuisine Recipes European Italian
Time 20m
Yield 2
Number Of Ingredients 6
Steps:
- Fill a large pot with lightly salted water and bring to a rolling boil; stir in tortellini and return to a boil. Cook uncovered, stirring occasionally, until the tortellini float to the top and the filling is hot, 4 to 6 minutes. Drain.
- While the tortellini is cooking, combine Alfredo sauce, broccoli, and sun-dried tomatoes in a covered saucepan over medium heat. Bring to a simmer and cook, stirring occasionally, until broccoli is tender-crisp, about 6 minutes.
- Serve cooked tortellini with Alfredo sauce spooned over the top. Garnish with Parmesan cheese and season with pepper.
Nutrition Facts : Calories 763.2 calories, Carbohydrate 67 g, Cholesterol 103.4 mg, Fat 46.2 g, Fiber 4.8 g, Protein 25.8 g, SaturatedFat 19.2 g, Sodium 1665.8 mg, Sugar 7.5 g
PESTO AND TORTELLINI SOUP
Based on a recipe from Grandma's Italian Kitchen cookbook. If you love pesto, you'll like this soup!
Provided by mersaydees
Categories European
Time 15m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Cook tortellini according to package directions, drain.
- Meanwhile, boil broth over high heat in covered Dutch oven.
- Add cooked tortellini, peppers and peas; return broth to a boil.
- Reduce heat to medium and simmer 1 minute.
- Remove from heat; stir in spinach and pesto.
Nutrition Facts : Calories 187.4, Fat 4.5, SaturatedFat 1.9, Cholesterol 17.9, Sodium 1298.9, Carbohydrate 25.1, Fiber 2.3, Sugar 2, Protein 11.6
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