Ingrediants:
Cheese and spinach tortellini (refrigerated)- 10 oz
Chicken broth- 32 oz, low sodium
Onion- 1 small, diced
Garlic- 2, crushed
Sundried Tomato pesto- 5-6 oz
Cherry tomato- 1 cup , halved
Parsley- 1 tbsp, finely chopped
Heavy cream - 1/2 cup
Chilli red flakes- 1/4 tsp (optional)
Pepper powder- a pinch
Salt- to taste
Preparation:
Add 2 tsp of Olive oil to Dutch oven(or any heavy pan) on medium heat.
Add onion and garlic, saute for 2 mts. Don’t let it brown.
Then add the chicken broth and let it boil.
Add the tortellini, cook till tender, usually takes 5-6 mts.
Add the tomato pesto.
Stir in the cream
Adjust salt, and add the pepper, red flakes and parsley.
Have the soup with a good crusty bread.
PS: You can also make do with tortellini pasta, heavy cream, tomato pesto!
Variations: You can try
- Cheese tortellini with or without fresh spinach( spinach added prior to cream)
- Cooked shredded chicken ½ (Prior to adding cream)
- Spinach and sautéed mushroom (Prior to adding cream)
- Sausage- best is sweet Italian sausage. Saute sausage first with onion & garlic, take it out of the pan and then add them towards the end prior to heavy cream.
