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Ingredients
1 (19 oz) Package frozen cheese tortellini
3 (14 oz) Cans chicken broth
1 (12 oz) Jar roasted red peppers, drained & slivered
3/4 Cup frozen green peas
1 (6 oz) Bag baby spinach, washed & stems removed
1 to 2 tablespoons of pesto
Instructions
Cook the tortellini according to package directions. While the pasta is cooking, bring broth to a boil over high heat in a covered Dutch oven. Add the cooked tortellini, peppers and peas, return broth to a boil. Reduce the heat to medium and simmer for 1 minute. Remove the soup from heat, stir to spinach and pesto and grated Parmesan cheese.