Lunch / Dinner
Tomato-Tortellini Soup with basil pesto
Tomatoes and basil pesto are a match made in heaven, and cheese tortellini turns this easy soup into a meal. Tomatoes deliver tons of vitamin C as well as lycopene, an important anti-oxidant which helps with skin, eye, and bone health. If you’re among the growing number of people seeking meatless meal options, we have fabulous recipes for you — you’ll be hard-pressed to pick a favorite.
Ingredients
FOR THE SOUP, TOSS:
COOK:
HEAT:
FOR THE PESTO, PURÉE:
Instructions
Preheat oven to 450°.
For the soup, toss tomatoes, onions, and garlic with oil; season with salt, black pepper, and pepper flakes. Transfer tomato mixture to a 4–5-qt. baking dish; roast until softened, 30 minutes, then cool slightly.
Cook tortellini according to package directions; drain.
Heat broth in a pot over mediumhigh. Add tomato mixture and bring to a boil, then reduce heat to medium and simmer 5 minutes. Purée soup with a handheld blender, then stir in tortellini and simmer until heated through, 1–2 minutes; season with salt.
For the pesto, purée basil, Parmesan, oil, almonds, and garlic in a mini food processor. Serve soup with pesto.
Nutritional Facts
Nutritional Facts
Per serving
Calories: 403
% Daily Value*
Total Fat 26g 40%
Saturated Fat 5g 25%
Cholesterol 21mg 7%
Sodium 362mg 15%
Carbs 32g 10%
Protein 11g
*Percent Daily Values are based on a 2,000 calorie diet.