Chicken Soup With Tortellini and Pesto

Submitted by Cristie B

"One spoonful of our take on “instant soup,” and you’ll never want to buy the canned or dried kind again. It’s simple; cook tortellini in chicken stock until tender, swirl with a hint of pesto and pile high with Parmesan. It’s ready in 30 minutes or less, but tastes like took-all-day soup."

 

• Ready In: 20mins
• Ingredients: 8
• Yields: 10 Cups
• Serves: 6-8

ingredients

• 4 cups water
• 4 cups chicken broth
• 1 green onion, thinly sliced
• 1 1⁄2 cups tortellini (refrigerated or frozen)
• 1 -2 cup cooked chicken (chopped or shredded)
• salt and pepper, to taste
• 2 ounces basil pesto
• parmesan cheese, to garnish

directions

1. In a large Dutch oven or heavy saucepan, bring water and broth to a boil.
2. Add sliced green onion and tortellini. Cook until tortellini is tender, about 10 minutes.
3. During the last 2 minutes of cooking, add chicken. Season soup with salt and pepper.
4. Ladle into bowls, then swirl in a dollop of pesto (about 1 teaspoon). Top generously with freshly grated Parmesan cheese.
5. Tip: For extra kick, substitute 1-2 cups spicy chicken sausage, crumbled and cooked. Or make it vegetarian with 1-2 cups fresh mozzarella balls (known as bocconcini) and 4 cups vegetable broth.