Creamy Vegetable and Tortellini Soup with Pesto

Name: Creamy Vegetable and Tortellini Soup with Pesto
Prep time: 15 min
Cook time: 7 min
Total time: 22 min
Ingredients: 2 14.5 ounce cans reduced-sodium chicken or vegetable broth; 1 15 ounce jar Alfredo pasta sauce; 1 9 ounce pkg. refrigerated cheese-filled tortellini; 1 ¼ cups chopped yellow summer squash; ½ cup chopped tomato; ⅓ cup basil pesto

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Prep Time: 15 minutes

Cook Time: 7 minutes

Total: 22 minutes

Servings: 4

Cost: $4.86 /serving

Author : Better Homes & Gardens

Creamy Vegetable and Tortellini Soup with Pesto

Ingredients

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2 14.5 ounce cans reduced-sodium chicken or vegetable broth1 15 ounce jar Alfredo pasta sauce1 9 ounce pkg. refrigerated cheese-filled tortellini1 ¼ cups chopped yellow summer squash½ cup chopped tomato⅓ cup basil pesto

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Instructions

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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.