Tortellini in Pesto Broth

Tortellini in Pesto Broth

  • Prep Time Icon prep time: 5 mins 
  • Cook Time Icon cook time: 10 mins 
  • Prep Time Icon prep time: 5 mins 
  • Cook Time Icon cook time: 10 mins 

Tortellini in Pesto Broth

  • Prep : 5 mins
  • Cooking : 10 mins
  • Serves : 6

Ingredients

Serves 6
  • 1 tablespoon olive oil
  • ½ onion, finely chopped
  • 1 carrot, finely chopped
  • 1 rib celery, finely chopped
  • 8 cups chicken broth or vegetable broth
  • 20 ounces refrigerated or frozen meat tortellini or cheese tortellini
  • 1/3 cup refrigerated basil pesto
  • ½ Panera Bread Ciabatta Loaf, thinly sliced and toasted
  • 1 tablespoon olive oil
  • ½ onion, finely chopped
  • 1 carrot, finely chopped
  • 1 rib celery, finely chopped
  • 8 cups chicken broth or vegetable broth
  • 20 ounces refrigerated or frozen meat tortellini or cheese tortellini
  • 1/3 cup refrigerated basil pesto
  • ½ Panera Bread Ciabatta Loaf, thinly sliced and toasted

Directions

Step 1.

Warm the oil in a large saucepan over medium heat. Add the onion, carrot, and celery, and cook until the vegetables are just tender, 4 to 5 minutes. Add the broth and bring it to a boil over high heat.

Step 2.

Add the tortellini, and cook until they float, 3 to 5 minutes. Stir in the pesto, ladle the pasta into shallow soup bowls, and serve it with the bread.

Tip: Have a rind of Parmesan lingering in your cheese drawer? Toss it into the soup for deep, rich flavor.

Nutrition (Per Serving)

  • 371 calCalories
  • 19 gProtein
  • 34 gCarbohydrates
  • 18 mgFat
  • 122 mgCholesterol
  • 622 mgSodium
  • 2 gDietary Fiber