15-MINUTE TOMATO AND TORTELLINI SOUP

15-MINUTE TOMATO AND TORTELLINI SOUP

15-MINUTE TOMATO AND TORTELLINI SOUP

Ingredients

  • 1 carton (32 ounce) low-sodium chicken broth
  • 1 package (9-ounce) refrigerated cheese-filled tortellini
  • 1 heaping cup cherry tomatoes , sliced in half
  • 1/3 cup good quality sun-dried tomato pesto
  • 1/4 cup heavy cream
  • salt and pepper
  • red pepper flakes , optional
  • chopped fresh parsley

Directions

  1. In a medium pot, bring the chicken broth to a boil.
  2. Add in the tortellini; reduce heat to a simmer and cook for 7 minutes until pasta is almost tender. Add in tomatoes and continue to cook for another 1-2 minutes until tomatoes have softened. Stir in the pesto and cream. Taste and adjust with a little bit of salt and pepper, if necessary. And a pinch of cracked red pepper flakes for a little kick, if desired.
  3. Ladle into bowls and sprinkle with some fresh parsley.

Recipe Notes

  • Traditional basil pesto can be substituted for the sun-dried tomato, which is also delicious!
  • Vegetable broth can be substituted for the chicken broth for a vegetarian soup.