RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 2093
| View Recipe |
|
|
| Recipe Name: |
Tortellini Pesto Soup |
| Source: |
|
Submitted by: |
Lindy H. Frank |
Last Modified: |
2007-05-06
|
| 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
|
| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
|
Tested: |
No |
| Wine Type: |
|
Wine Suggestion: |
|
| Equipment Needed: |
|
| Suggested Sides: |
|
| Comments: |
A sprinkling of Italian cheese (mozzarella, parmesan, or romano) and a few croutons finish this soup beautifully.
|
|
Ingredients:
3 Tablespoons pesto, basil
|
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. |
|
|
|
| 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 |
|
|
|
