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Tortellini Primavera Soup

Name: Tortellini Primavera Soup
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4 servings.
Ingredients: 2 cartons (32 ounces each ) reduced-sodium chicken broth; 1 package (10 ounces) julienned carrots; 1 package (9 ounces) refrigerated cheese tortellini; 1 cup frozen peas (about 4 ounces); 1/4 teaspoon pepper; Thinly sliced fresh basil leaves

Years ago, I found in a magazine the idea for tortellini with peas and carrots. I added my own touch to it. —Kari George, Ellicott City, Maryland

Ingredients

2 cartons (32 ounces each ) reduced-sodium chicken broth
1 package (10 ounces) julienned carrots
1 package (9 ounces) refrigerated cheese tortellini
1 cup frozen peas (about 4 ounces)
1/4 teaspoon pepper
Thinly sliced fresh basil leaves

Directions

In a large saucepan, bring broth to a boil. Add carrots, tortellini, peas and pepper; return to a boil. Cook, uncovered, 7-9 minutes or until pasta is tender. Top servings with basil.
Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.

Nutrition Facts

2-1/4 cups: 282 calories, 6g fat (3g saturated fat), 28mg cholesterol, 1461mg sodium, 43g carbohydrate (9g sugars, 5g fiber), 17g protein.

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