Active Time: 15 minutes

Total Time: 20 minutes

Servings: 4 servings

Nutrition Profile:

Sesame-Free

Diabetes-Appropriate

Soy-Free

Vegetarian

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Ingredients:

- 4 tablespoons of basil pesto

- 2 tablespoons of lemon juice

- 2 cups of refrigerated spinach-and-cheese tortellini

- 1 cup of packed chopped spinach

- 1 cup of frozen green peas

- 1/2 cup of scallions

- 3 cups of unsalted vegetable broth, divided

Directions:

1. Divide the pesto and lemon juice evenly among 4 (1-pint) canning jars or microwaveable airtight containers. Stir to combine.

2. Layer each jar with 1/2 cup of tortellini, 1/4 cup of spinach, 1/4 cup of peas, and 2 tablespoons of scallions.

3. Cover the jars and refrigerate for up to 3 days.

To prepare 1 jar of soup:

4. Add 3/4 cup of broth to the jar.

5. Microwave, uncovered, on High in 1-minute increments, stirring between each, until the soup is steaming hot and the tortellini is tender. This should take about 4 to 5 minutes in total.

6. Let the soup cool for 5 minutes before serving.

To make ahead:

You can prepare the jars of soup through Step 1 and refrigerate them covered for up to 3 days.

Equipment:

- 4 (1-pint) canning jars or microwaveable airtight containers