Chicken Soup With Tortellini And Pesto

1. 1

   In a large Dutch oven or heavy saucepan, bring water and broth to a boil.

2. 2

   Add sliced green onion and tortellini. Cook until tortellini is tender, about 10 minutes.

3. 3

   During the last 2 minutes of cooking, add chicken. Season soup with salt and pepper.

4. 4

   Ladle into bowls, then swirl in a dollop of pesto (about 1 teaspoon). Top generously with freshly grated Parmesan cheese.

5. 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.

* Per serving · 4 servings · Values may vary.

No additional tips available.