Spring Veggie Soup with Tortellini

QSis

Grill Master
Staff member
This was super quick and delicious! The last Lenten Friday night meal of 2020.

I used a box of chicken and a box of beef broth instead of water. I increased the pesto to 1/3 cup to give the soup the umami it needed. Added shaved parm. and a few red pepper flakes.

Next time, I'll add a can of white beans.

Here is the recipe from the supermarket flyer.
https://recipecenter.stopandshop.com/recipes/179146/spring-veggie-soup-with-tortellini

Below is the way I made it, with the future can of white beans.

Lee

Spring Veggie Soup with Tortellini



A dollop of pesto lends big flavor fast to this budget-friendly tortellini soup that is packed with vegetables like sweet peas, spinach, and asparagus.

Ingredients
• 4 cups low-sodium chicken broth
• 4 cups low-sodium beef broth
• 1 bunch asparagus
• 1 (12 oz) pkg frozen cheese tortellini
• ½, (10 oz) bag frozen peas or 5 oz fresh shelled peas
• 1 (5 oz) pkg baby spinach
• 1/3 cup jarred pesto (or more)
- 14 oz. can white beans, such as cannolini, drained
- Serve with parm cheese and a few red pepper flakes

Steps
1. In a large pot, bring the broth to a boil on high. Season with salt and pepper.
2. Meanwhile, trim the asparagus and cut into 1-inch lengths. To pot, add the tortellini, peas, asparagus. Cook 3–5 min., until tortellini and vegetables are tender. Add drained beans. In batches, stir in spinach until wilted. Whisk in the pesto. Season with salt, pepper, parm cheese, red pepper flakes.
 

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