Pesto And Tortellini Soup Food

TORTELLINI WITH PESTO AND SUN-DRIED TOMATOES

Tortellini with Pesto and Sun-dried Tomatoes image

Garlicky pesto and rich sun-dried tomatoes make this tortellini irresistable. This is an easy dish for a picnic, potluck or dinner tonight. Try it with a salad and toasted garlic bread.

Provided by Kaccy G.

Categories One Dish Meal

Time 15m

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

1 lb buitoni refrigerated three cheese tortellini
1/2 cup buitoni refrigerated pesto sauce
1/4 cup sun-dried tomato, drained and chopped
1/2 bunch basil, chopped
1/2 cup grated parmesan cheese

Steps:

Cook tortellini according to package directions.
Drain and toss with pesto, sun-dried tomatoes, chopped basil and cheese.
Serve hot or at room temperature.

CHICKEN SOUP WITH TORTELLINI AND PESTO

Chicken Soup With Tortellini and Pesto image

One spoonful of our take on "instant soup," and you'll never want to buy the canned or dried kind again. It's simple; cook tortellini in chicken stock until tender, swirl with a hint of pesto and pile high with Parmesan. It's ready in 30 minutes or less, but tastes like took-all-day soup.

Provided by Cristie B

Categories Clear Soup

Time 20m

Yield 10 Cups, 6-8 serving(s)

Number Of Ingredients 8

Ingredients

4 cups water
4 cups chicken broth
1 green onion, thinly sliced
1 1/2 cups tortellini (refrigerated or frozen)
1 -2 cup cooked chicken (chopped or shredded)
salt and pepper, to taste
2 ounces basil pesto
parmesan cheese, to garnish

Steps:

In a large Dutch oven or heavy saucepan, bring water and broth to a boil.
Add sliced green onion and tortellini. Cook until tortellini is tender, about 10 minutes.
During the last 2 minutes of cooking, add chicken. Season soup with salt and pepper.
Ladle into bowls, then swirl in a dollop of pesto (about 1 teaspoon). Top generously with freshly grated Parmesan cheese.
Tip: For extra kick, substitute 1-2 cups spicy chicken sausage, crumbled and cooked. Or make it vegetarian with 1-2 cups fresh mozzarella balls (known as bocconcini) and 4 cups vegetable broth.

Nutrition Facts : Calories 170.9, Fat 4.8, SaturatedFat 1.9, Cholesterol 28.8, Sodium 694, Carbohydrate 18, Fiber 4.2, Sugar 0.9, Protein 15

TORTELLINI, BEAN AND PESTO SOUP

Tortellini, Bean and Pesto Soup image

Simply sumptuous! This savory bowl of veggies, pasta and beans is a meal in itself!

Provided by By Betty Crocker Kitchens

Categories Entree

Time 45m

Yield 6

Number Of Ingredients 13

Ingredients

2 tablespoons butter or margarine
1 garlic clove, finely chopped
1 medium carrot, cut into julienne strips
1 medium onion, chopped (1/2 cup)
1 medium celery stalk, chopped (1/2 cup)
6 cups water
2 teaspoons vegetable or chicken bouillon granules
1 can (19 oz) Progresso™ red kidney beans, drained, rinsed
1 package (10 ounces) dried cheese-filled tortellini (2 1/2 cups)
1 tablespoon chopped fresh parsley
1/4 teaspoon pepper
6 tablespoons basil pesto
6 tablespoons freshly grated Parmesan cheese

Steps:

Melt butter in 4-quart Dutch oven over medium-low heat. Cook garlic, carrot, onion and celery in butter 10 minutes, stirring occasionally.
Stir in water and bouillon granules. Heat to boiling; reduce heat. Stir in beans and tortellini. Cover and simmer about 20 minutes, stirring occasionally, until tortellini are tender.
Stir in parsley and pepper. Top each serving with pesto and cheese. Serve immediately.

Nutrition Facts : Calories 440, Carbohydrate 49 g, Cholesterol 50 mg, Fat 2 1/2, Fiber 6 g, Protein 19 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 990 mg, Sugar 3 g, TransFat 0 g

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