- 2 cartons (32 ounces each ) reduced-sodium chicken broth
- 1 package (10 ounces) julienned carrots
- 1 package (9 ounces) refrigerated cheese tortellini
- 1 cup frozen peas (about 4 ounces)
- 1/4 teaspoon pepper
- Thinly sliced fresh basil leaves
In a large saucepan, bring broth to a boil. Add carrots, tortellini, peas and pepper; return to a boil. Cook, uncovered, 7-9 minutes or until pasta is tender. Top servings with basil.
Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally. Yield: 4 servings.
Reviews forTortellini Primavera Soup
"I loved how simple this recipe was! I did make a few changes just for our preferences. I used fresh green beans, rinsed and diagonally cut into small pieces. I bought fresh baby carrots and julienned them. I increased the chicken Broth*used regular broth* from 64 oz to 80 oz. I also used a full 16oz package of the fresh refrigerated cheese Tortellinis. I followed the directions given, but also added dry basil seasoning, about 1 tsp., and about 1 tsp onion powder. I boiled the broth and added the carrots and green beans in first. I slow boiled them for about 10 minutes. I then added the tortellini and seasonings. Once it started to boil again, I turned it down to a slow boil and timed it for 10 minutes. I tested the vegetables and they needed a little more time* we like our veggies soft**. 4 more minutes and it was ready! My husband liked it very much but said he missed having some diced chicken in it. He ate almost 3 bowls! I had 1 1/2 bowls and loved it. I will make this again and try adding some shredded chicken breast next time. Thank you for your recipe!"
"Incredibly easy recipe and both my kids ate hearty portions of it. I didn't use the basil and used both julienned and chopped carrots and they were perfectly done. I added a little shredded chicken and I would skip it next time. The reason I subtracted a star is that my husband and I found it to be bland. I added some parmesan cheese and some cayenne and that helped."
"I submitted this recipe, and it is supposed to be made with shredded carrots, not julienned. I have never had a problem with the carrots being undercooked using shredded."
"This was easy but was not a hit. I think the carrots needed longer to cook as they were still hard and crunchy and the tortellini was almost overdone. I would add the carrots a few minutes before the tortellini if I were going to make it again."