Chicken Soup With Tortellini and Pesto |
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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 4 |
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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. 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.
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