Musings about life in the Pigeon household

Tortellini Soup


From Weight Watchers – but I changed it up a bit.

  • 1  carton low-sodium chicken broth
  • 2  (2 1/2 inch) strips lemon zest
  • 1  (255 g) pkg refrigerated three-cheese tortellini
  • 1 1/2 cups frozen baby peas
  • 1/2 tsp each salt & pepper
  • 2 Tbsp grated Parmesan cheese
  • Couple of handfuls of packaged baby spinach
  1. Bring broth and zest to boil in large saucepan over medium high heat.
  2. Stir in tortellini, cover and return to boil. Reduce heat and simmer, 8 minutes.
  3. Stir in peas and seasoning. Simmer, uncovered until tortellini is tender and peas are heated through (about 2 min).
  4. Discard lemon zest. Throw in spinach and let it wilt.
  5. Serve sprinkled with parmesan.

Serves: 4

Points: 5

* Note: The original recipe called for 1 tsp of salt. I thought that was a bit much – my soup was pretty salty & I was soooo thirsty for the rest of the night afterwards… but use what you like and make it your own! Enjoy!


2 thoughts on “Tortellini Soup

  1. New points or old points?

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