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Tortellini Vegetable Soup

Nikki, Chef in Training
  • minutes
  • Serves

INGREDIENTS

1

Bell pepper

1 1/2 cups

Carrots

3/4 cup

Celery

1 16 ounce can

Chickpeas

2

Garlic cloves

1/2 cup

Onion

1 14.5 ounce can

Tomatoes

1 cup

Yellow squash

2 14.5 ounce cans

Chicken broth

1/2 cup

Pesto

3 cups

Cheese tortellini, fresh

1/2 tsp

Pepper

1 tsp

Salt

1/4 cup

Butter

1

Parmesan cheese, Fresh