“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
SERVES:
6-8
YIELD:
10 Cups
UNITS:
US

Ingredients Nutrition

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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