Chicken Soup With Tortellini and Pesto

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READY IN: 20mins
SERVES: 6-8
YIELD: 10 Cups
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a large Dutch oven or heavy saucepan, bring water and broth to a boil.
  • Add sliced green onion and tortellini. Cook until tortellini is tender, about 10 minutes.
  • During the last 2 minutes of cooking, add chicken. Season soup with salt and pepper.
  • Ladle into bowls, then swirl in a dollop of pesto (about 1 teaspoon). Top generously with freshly grated Parmesan cheese.
  • 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.
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