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CHICKEN TORTELLINI SOUP

with Pesto

Active Time : 15 minutes
Total Time : 30 minutes
Serves : 8 servings
INGREDIENTS
  • 1 teaspoon 100% pure olive oil
  • 1 cup chopped onion
  • 1 32 ounce container reduced sodium chicken broth
  • 1 28 ounce can crushed tomatoes
  • 1 10 ounce package frozen chopped spinach thawed, well drained
  • 1 7 ounce container refrigerated pesto sauce
  • 3 cups torn Culinary Circle Deli Rotisserie Chicken
  • 1 19 ounce package frozen cheese tortellini
  • 1/2 cup half & half
  • - fancy shredded Italian style Parmesan cheese
DIRECTIONS

In large saucepan or Dutch oven, heat oil over medium heat. Add onions and sauté until softened (about 3-5 minutes).

Add in chicken broth, tomatoes, spinach, pesto and chicken; bring to a boil, stirring occasionally.

Add tortellini and half & half; bring back to a simmer. Continue simmering until pasta is done (about 5 minutes).

Serve soup with Parmesan cheese.