This easy-to-make soup offers a hint of
spice and extraordinary flavor
Cheese
Tortellini Soup with Shrimp
- 4 cups (32 fluid ounces)
reduced-sodium chicken or vegetable broth
1 container (15-ounce) container BUITONI Refrigerated Marinara
Sauce
1 cup white wine
1/4 teaspoon ground cayenne pepper
1 package (9 ounces) BUITONI Refrigerated Three Cheese Tortellini
1/2 pound (51/60 count) small cooked shrimp
1 cup loose-pack frozen petite peas, thawed
- Combine broth, sauce,
wine and pepper in large saucepan. Bring to a boil over medium-high
heat. Add pasta; reduce heat to medium. Cook, stirring occasionally,
for 10 minutes or until pasta is tender.
- Add shrimp and peas; cook
for an additional 1 minute. Serve immediately.
Makes 4 servings.
Nutritional Information
Per Serving (1/4 of recipe): Calories: 420 Calories from Fat:
80 Total Fat: 9 g Saturated Fat: 3.5 g Cholesterol: 125 mg Sodium:
970 mg Carbohydrates: 47 g Dietary Fiber: 6 g Sugars: 11 g Protein:
29 g
Recipe and photograph are
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