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Summer Basil Pesto Mezzaluna Soup

I am all for quick and easy, and this soup came about because I was hungry after an intense workout at baby boot camp.
Course Main Course, Soup
Cuisine Italian
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 -6
Calories 327kcal
Author Katie

Ingredients

  • 48 oz Chicken Stock
  • 5 oz Fresh Spinach
  • 1 teaspoon Lemon Juice
  • 1 Zucchini Julianne(about 1 cup)
  • 2 cups Mezzaluna w/ Basil Pesto Filling
  • ⅛ teaspoon black pepper
  • 1 teaspoon dill minced
  • 1 teaspoon parsley minced
  • ¼ cup green onion sliced

Instructions

  • In a large stock pot, bring the chicken stock to a boil. Then add in the fresh spinach, lemon juice, julianned zucchini, mezzaluna, and black pepper.
  • Cook for 10 minutes (on medium-high)until the mezzaluna is al dente. Then add in the fresh dill, parsley, and green onions, simmer on low for 5 minutes. Serve and enjoy!

Nutrition

Calories: 327kcal | Carbohydrates: 53g | Protein: 17g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 10mg | Sodium: 522mg | Potassium: 812mg | Fiber: 3g | Sugar: 8g | Vitamin A: 3483IU | Vitamin C: 21mg | Calcium: 68mg | Iron: 3mg