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Tortelinni and Pesto Soup




Source of Recipe


My GF Nekkie


List of Ingredients




- 1 small onion (I used 3 shallots)
- 2 cloves garlic, minced
- Fat free I can't believe it's not butter spray or butter flavored pam
- 5  cups vegetable broth **
- 2 cups loose-pack frozen mixed vegetables (carrots, broccoli, cauliflower)**
- 1 9 oz package of cheese filled tortellini **
- 1/4 c of purchased or homemade pesto
- 1/4 c finely grated asiago, romano or parmesan cheese
 

Recipe



Directions:
 
Spray large saucepan or soup kettle with butter spray; cook onion and garlic until tender but not brown.  Stir in vegetable broth and frozen vegetables.  Bring to a boil.  Stir in tortellini and return to boiling.  Reduce heat; cover & simmer about 8 minutes or until tortellini is tender but firm.  Stir in pesto.  Ladle soup into bowls and sprinkle with parmesan cheese.
 
Makes 4 servings, 1.5 cups each, 5 pts per serving
 
**Notes - I used a bag of fresh broccoli & cauliflower florets and one thinly sliced carrot in place of the frozen veggies.  It is more crisp that way.  Also I recommend using Barilla asparagus ricotta flavored tortellini in this recipe as it adds a fabulous flavor.  Any torts will work of course**