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Tortellini Primavera Soup

Years ago, I found in a magazine the idea for tortellini with peas and carrots. I added my own touch to it. —Kari George, Ellicott City, Maryland
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    4 servings

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

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Reviews

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Average Rating:
  • easternlily2
    Dec 15, 2017

    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!

  • K.
    Nov 9, 2017

    Very quick and easy, will make again often.

  • hkpepin
    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.

  • KGMD
    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.

  • noonsa
    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.

  • chris_giles18
    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.