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Spring Vegetable Tortellini Soup with Pesto
SIMPLY RECIPES13Ingredients
35Minutes
180Calories
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Ingredients
US|METRIC
6 SERVINGS
- 1 Tbsp. extra virgin olive oil
- 1 medium onion (chopped)
- 2 cloves garlic (chopped)
- 1 cup sliced carrots
- 6 cups low sodium vegetable broth
- 8 oz. tortellini (fresh or frozen, any variety)
- 1 cup snap peas (cut into thirds)
- 1/2 cup English peas (fresh or frozen)
- 1 cup asparagus (3/4-inch pieces, woody ends removed)
- 2 Tbsp. fresh lemon juice
- 2 tsp. kosher salt
- freshly cracked black pepper
- 1/3 cup pesto (herb, either store-bought or homemade)
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NutritionView More
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180Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories180Calories from Fat45 |
| % DAILY VALUE |
| Total Fat5g8% |
| Saturated Fat2g10% |
| Trans Fat |
| Cholesterol15mg5% |
| Sodium1080mg45% |
| Potassium330mg9% |
| Protein7g |
| Calories from Fat45 |
| % DAILY VALUE |
| Total Carbohydrate28g9% |
| Dietary Fiber4g16% |
| Sugars5g |
| Vitamin A70% |
| Vitamin C35% |
| Calcium10% |
| Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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