Tortellini Primavera Soup Recipe

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Tortellini Primavera Soup Recipe
Tortellini Primavera Soup Recipe photo by Taste of Home
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Tortellini Primavera Soup Recipe

Read Reviews
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Years ago, I found the idea for tortellini with peas and carrots in a magazine and added my own touches to it. Even my meat-lover husband and son enjoy this. If I'm really pressed for time, I'll skip the basil leaves. —Kari George, Ellicott City, Maryland
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 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

Directions

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.
Originally published as Tortellini Primavera Soup in Simple & Delicious April/May 2015

Nutritional Facts

2-1/4 cups: 282 calories, 6g fat (3g saturated fat), 28mg cholesterol, 1461mg sodium, 43g carbohydrate (9g sugars, 5g fiber), 17g protein.

  • 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
  1. 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.
Originally published as Tortellini Primavera Soup in Simple & Delicious April/May 2015

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Reviews forTortellini Primavera Soup

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krox722 User ID: 1809177 277534
Reviewed Nov. 9, 2017

"Very quick and easy, will make again often."

MY REVIEW
hkpepin User ID: 3030797 261722
Reviewed Feb. 23, 2017

"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."

MY REVIEW
KGMD User ID: 265771 247603
Reviewed Apr. 28, 2016

"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."

MY REVIEW
noonsa User ID: 1617535 225859
Reviewed May. 4, 2015

"This was easy but I added some grilled chicken chunks. Any vegetable would work in this soup. Carrots need to easily cook 5 mins before adding tortellini."

MY REVIEW
chris_giles18 User ID: 2108383 224756
Reviewed Apr. 13, 2015

"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."

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