Recipe
Soup, Chili & Stew
Pesto Tortellini Soup
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 6
| Quantity | Ingredient | Add |
|---|---|---|
| 6 c. vegetable broth | ||
| 1 (8.8 oz) pkg dried three-cheese tortellini | ||
| 2 c. Hy-Vee frozen mixed vegetables | ||
| 1 (15 oz) can Hy-Vee light kidney beans, drained, rinsed | ||
| 6 tbsp. pesto sauce | ||
| 6 tbsp. Hy-Vee grated Parmesan cheese |
Directions
- In a medium Dutch oven, bring broth to a boil.
- Stir in tortellini, vegetables and beans. Return to a boil. Simmer, uncovered, for 11 minutes.
- Stir in pesto sauce and Parmesan cheese.
Nutrition facts
Servings
400 Calories per serving
Amounts Per Serving
- Total Fat: 11g
- Cholesterol: 30mg
- Sodium: 1130mg
- Total Carbohydrates: 57g
- Protein: 17g
Daily Values
0%
Vitamin A 140%
0%
Vitamin C 15%
0%
Iron 15%
0%
Calcium 25%