Pesto Tortellini & Spring Vegetable Soup
This Pesto Tortellini & Spring Vegetable Soup is quick and easy to make using a few freezer shortcuts.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.easyhomemeals.com.
Cooking tools:
- Stove
- Pot
- Ladle
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Wooden spoon
- Serving bowl
Ingredients
- 1 (32-ounce) carton vegetable stock
- 1 (14-ounce) bag frozen cheese tortellini
- 1/4 cup prepared, refrigerated Italian basil pesto (such as Giovanni Rana)
- 1 (8-ounce) package frozen asparagus spears; cut to bite-size pieces
- 1 (10-ounce) bag frozen whole spinach leaves
- 1 Tbsp. lemon juice (about half a lemon)
- 1/4 tsp. red pepper flakes (or to taste)
- 1 (8-ounce) bag Parmesan cheese shreds (optional garnish)
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