Creamy Vegetable and Tortellini Soup with Pesto

This ingenious soup is beyond easy - just toss ingredients in a pot and turn on the heat!

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  • Makes: 6 servings
  • Serving Size: 1 1/4 cups
  • Makes: 7 1/2 cups
  • Prep: 15 mins
  • Cook: 7 mins

Creamy Vegetable and Tortellini Soup with Pesto

Directions

  1. In a 4-qt. Dutch oven combine first five ingredients (through tomato). Bring to boiling; reduce heat. Simmer 7 to 9 minutes or just until squash and tortellini are tender, stirring occasionally. Before serving, stir in pesto.
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Nutrition Facts (Creamy Vegetable and Tortellini Soup with Pesto)

  • Per serving:
  • 329 kcal ,
  • 20 g fat
  • (8 g sat. fat ,
  • 0 g polyunsaturated fat ,
  • 0 g monounsaturated fat ),
  • 80 mg chol. ,
  • 1115 mg sodium ,
  • 27 g carb. ,
  • 2 g fiber ,
  • 5 g sugar ,
  • 12 g pro.
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