Tortellini Pesto Soup
Ingredients
- 1 (10-oz) container diced mirepoix
- 2 Tbsp olive oil
- 6 cups low sodium vegetable broth
- 1 (12-oz) pkg three cheese tortellini
- ½ cup creamy pesto
- 1 (5-oz) pkg baby spinach
- ¼ cup freshly shaved Parmesan cheese
Instructions
- Cook mirepoix in hot oil in a Dutch oven over medium-high heat 4 to 6 minutes or until browned and tender. Add broth; bring to a simmer.
- Add tortellini; cook 10 minutes or until done. Stir in pesto.
- Remove oven from heat; gradually stir in spinach until slightly wilted. Sprinkle with cheese.
Nutritional Information
| Main | Total | |
| Servings | 4 | |
| Calories |
380
|
380
|
| Fat (g) | 21 | 21 |
| Sat. Fat (g) | 5 | 5 |
| Protein (g) | 13 | 13 |
| Carb (g) | 41 | 41 |
| Fiber (g) | 7 | 7 |
| Sodium (mg) | 813 | 813 |
| T. Sugs (g) | 4 | 4 |
| A. Sugs (g) | 0 | 0 |
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