Chicken Pesto Tortellini Soup
Ingredients:
1 lb boneless, skinless chicken breasts
1 tablespoon olive oil
4 cups chicken broth
1 can (14.5 oz) diced tomatoes, drained
1 cup heavy cream
1 cup pesto sauce (store-bought or homemade)
1 package (9 oz) refrigerated cheese tortellini
2 cups baby spinach (optional)
1/2 cup grated Parmesan cheese
Salt and pepper to taste
Directions:
Cook the Chicken: Heat olive oil in a large pot over medium heat. Season the chicken breasts with salt and pepper, then cook for 6-8 minutes per side, or until fully cooked and golden brown. Remove the chicken from the pot, let it rest for a few minutes, then shred or dice it into bite-sized pieces.
Make the Soup Base: In the same pot, add the chicken broth and diced tomatoes. Stir to combine, scraping up any browned bits from the bottom of the pot. Bring the mixture to a simmer.
Add the Pesto and Cream: Stir in the pesto sauce and heavy cream. Let it simmer for 2-3 minutes to combine the flavors.
Cook the Tortellini: Add the tortellini to the pot and cook according to package instructions, usually around 3-5 minutes, until the pasta is tender and cooked through.
Add the Chicken and Spinach: Stir in the shredded or diced chicken and baby spinach (if using). Let the spinach wilt for 1-2 minutes.
Finish and Serve: Stir in the grated Parmesan cheese and adjust seasoning with salt and pepper to taste. Serve hot with extra Parmesan cheese on top if desired.
Prep Time: 10 minutes | Cook Time: 20 minutes
Total Time: 30 minutes | Kcal: 450-500 kcal per serving | Servings: 4-6