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White bowl of Pesto Tortellini Soup with toasted baguette slices, grated Parmesan cheese
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Pesto Tortellini Soup (gluten-free)

This bold soup uses a shortcut with boxed stock to make it taste more like homemade in only 15 minutes.  Using a frozen single-serve tortellini meal, the soup is ready in a flash....and no one will know it's not wholly homemade!
Course Soup
Cuisine American
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 1
Calories 385kcal
Author Toni Dash

Ingredients

  • 1 quart Low-Sodium Chicken Stock
  • 1/2 medium Yellow Onion (peeling not required)
  • 1 medium stalk Celery rinsed, broken into thirds
  • 1 medium Carrot scrubbed, cut into large pieces
  • 10 Peppercorns
  • 2 Garlic Cloves
  • 1/3 cup Canned Diced Tomatoes with Italian Herbs
  • 1 package Udi's Pesto Tortellini
  • Kosher Salt, to taste
  • Grated Parmesan cheese to top

Instructions

  • In a medium stock pot or saucepan, combine the chicken stock, onion, celery, carrot, peppercorns and garlic, over medium-high heat.  Bring to a gentle boil and simmer until reduced liquid equals 2 cups (strained).  Approximately 15 minutes.  Add the canned diced tomatoes to the strained stock to warm them.
  • While the stock is cooking, prepare the frozen Udi's Pesto Tortellini per the package instructions.
  • Gently spoon the tortellini into the stock, salt to taste, top with grated Parmeasan cheese (if desired) and serve.

Nutrition

Calories: 385kcal | Carbohydrates: 40g | Protein: 15g | Fat: 18g | Saturated Fat: 9g | Trans Fat: 0g | Cholesterol: 65mg | Sodium: 662mg | Potassium: 195mg | Fiber: 4g | Sugar: 4g | Vitamin A: 11190IU | Vitamin C: 44.9mg | Calcium: 370mg | Iron: 9.2mg