TORTELLINI PRIMAVERA SOUP

Tortellini Primavera Soup image

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

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 4 servings.

Number Of Ingredients 6

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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

Steps:

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 : Calories 282 calories, Fat 6g fat (3g saturated fat), Cholesterol 28mg cholesterol, Sodium 1461mg sodium, Carbohydrate 43g carbohydrate (9g sugars, Fiber 5g fiber), Protein 17g protein.