Easy Green Tortellini Soup

Caregory : Dinner Ideas

The base of this green tortellini soup is prepared in advance and stored in separate containers for an easy grab-and-go lunch. Layer the spinach on top of the pesto to create a barrier that will keep the tortellini from getting soggy. When you’re ready to enjoy it, simply add the broth and heat it in the microwave. This recipe is low in saturated fat, a type of fat folks with certain health conditions, like diabetes, need to be aware of, and has a healthy amount of carbs to support stable blood sugar levels, which translates to stable energy levels.


    • 4 tablespoons basil pesto

    • 2 tablespoons lemon juice

    • 2 cups refrigerated spinach-and-cheese tortellini

    • 1 cup packed chopped spinach

    • 1 cup frozen green peas

    • 1/2 cup scallions

    • 3 cups unsalted vegetable broth, divided


    1. Divide pesto and lemon juice among 4 (1-pint) canning jars or microwaveable airtight containers; stir to combine. Layer each jar with 1/2 cup tortellini, 1/4 cup spinach, 1/4 cup peas and 2 tablespoons scallions. Cover and refrigerate for up to 3 days.
    2. To prepare 1 jar of soup: Add 3/4 cup broth to the jar. Microwave, uncovered, on High in 1-minute increments, stirring between each, until the soup is steaming hot and the tortellini is tender, 4 to 5 minutes total. Let cool for 5 minutes before serving.