Spinach and Pesto Tortellini Soup
Ready in 15 minutes - a comforting, quick-fix dinner to warm up with.
12 cupsNourish Broth, prepared
1 tbspPesto Sauce Mix
1 pkg (8 oz/225 g) refrigerated cheese-filled tortellini
1 pkg (10 oz/280 g) frozen chopped spinach, thawed and drained of excess liquid
Sea Salt (Grinder), to taste
Black Pepper (Grinder), to taste
1⁄4 cup grated Parmesan cheese
- In a large soup pot, bring Nourish Broth and Pesto Sauce Mix to a boil, then reduce temperature to medium-low.
- Stir in tortellini. Simmer uncovered for 5 minutes, or until tortellini is tender and floating. Add spinach and simmer until soup has reheated. Season with Salt and Pepper.
- Sprinkle each serving with Parmesan.
Per serving: Calories 190, Fat 5 g (Saturated 2.5 g, Trans 0 g), Cholesterol 20 mg, Sodium 400 mg, Carbohydrate 25 g (Fibre 4 g, Sugars 1 g), Protein 11 g.
For extra zip, stir in 1–2 tbsp Epicure Marinara Sauce Mix or French Onion Dip Mix.