Years ago, I ran across an idea for combining tortellini with peas and carrots, and I added my own touch. Skip the basil if you don’t have any.
—Kari George, Ellicott City, MD
Takes: 25 min. • Makes: 4 servings
2 cartons (32 oz. each ) reduced-sodium chicken broth
1 pkg. (10 oz.) julienned carrots
1 pkg. (9 oz.) refrigerated cheese tortellini
1 cup frozen peas (about 4 oz.)
1/4 tsp. pepper
Thinly sliced fresh basil leaves
1. In a large saucepan, bring the broth to a boil. Add the carrots, tortellini, peas and pepper; return to a boil. Cook, uncovered, 7-9 minutes or until pasta is tender. Top individual servings with basil.
Freeze option: Freeze the cooled soup in freezer containers. To use, partially thaw soup in the refrigerator overnight. Heat through in a saucepan, stirring occasionally.
Per Serving: 2 1/4 cups equals 282 cal., 6g fat (3g sat. fat), 28mg chol., 1461mg sodium, 43g carb. (9g sugars, 5g fiber), 17g pro.