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Recipe Ingredients

  • 1 (32-ounce) carton vegetable stock
  • 1 (14-ounce) bag frozen cheese tortellini
  • 1/4 cup prepared, refrigerated Italian basil pesto (such as Giovanni Rana)
  • 1 (8-ounce) package frozen asparagus spears; cut to bite-size pieces
  • 1 (10-ounce) bag frozen whole spinach leaves
  • 1 Tbsp. lemon juice (about half a lemon)
  • 1/4 tsp. red pepper flakes (or to taste)
  • 1 (8-ounce) bag Parmesan cheese shreds (optional garnish)

Nutrition Info (Per Serving)

    Total Servings 17 Serving Size 1/2 cup Calories per Serving 66 Total Fat 2g Saturated fat <1g Trans fat 0g Cholesterol 3mg Sodium 279mg Total Carbohydrate 9g Dietary Fiber 1g Total Sugars 0g Protein 2.5g

Recipe Directions

  1. In a large 4-quart pot, add the stock and bring to a boil. Add tortellini and reduce heat to simmer for 3 minutes.
  2. Stir in asparagus and spinach. Add lemon juice and red pepper flakes (to taste). Bring back to a simmer.
  3. Ladle ½ cup soup into serving bowls. Top with Parmesan cheese shreds and serve immediately with crusty bread if desired.

Comments & Reviews

  1. These recipes sound great. I sm a retired Nutritionist. I wantbyobtry fir my and fir my daughter who had hypoglycemia and Luekmia. She needs healthy food.

  2. I want to try so many of your recipes. They sound delicious and healthy

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