RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 4048
| View Recipe |
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| Recipe Name: |
Tortellini Pesto Soup - Copy |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
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| Course: |
Soup |
Used in Baskets: |
No |
| Base: |
Vegetable |
Kosher: |
No |
| Ethnicity: |
Italian |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
4 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$2.71
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
A sprinkling of Italian cheese (mozzarella, parmesan, or romano) and a few croutons finish this soup beautifully.
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Ingredients:
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Directions:
In a 2-quart saucepan, heat broth and vegetables until boiling. Add tortellini and cook at a gentle boil for about 4 minutes, or until done. Remove from heat and add pesto, a squeeze of lemon, and black pepper to taste. |
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| Nutrition per Serving: |
| Calories: |
187 |
Total Carbs: |
21.4 |
Net Carbs: |
0.0 |
| Cholesterol: |
15.0 |
Fat: |
6.2 |
Protein: |
12.80 |
| Fiber: |
4.08 |
Sodium: |
10.95 |
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