Tortellini-Tomato Soup
Ingredients
- 1 cup chopped onion
- 2 carrots, chopped
- 3 cloves garlic, minced
- 1 Tbsp olive oil
- 1 (14.5-oz) can fire-roasted diced tomatoes
- 1 (32-oz) carton low-sodium vegetable broth
- ½ (12-oz) pkg cheese tortellini
- ¼ cup pesto
- ¼ cup freshly shredded Parmesan cheese
Instructions
- Cook onion, carrots, and garlic in hot oil in a Dutch oven over medium heat until tender. Stir in tomatoes and broth; bring to a boil, reduce heat, and simmer 15 minutes.
- Add tortellini; simmer 10 minutes or until tender. Spoon soup into bowls, and top with pesto and cheese.
Nutritional Information
| Main | Total | |
| Servings | 4 | |
| Calories |
344
|
344
|
| Fat (g) | 16 | 16 |
| Sat. Fat (g) | 4 | 4 |
| Protein (g) | 12 | 12 |
| Carb (g) | 41 | 41 |
| Fiber (g) | 8 | 8 |
| Sodium (mg) | 961 | 961 |
Lunch Meal Plan
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