Pesto and Tortellini Soup
1 package (19 ounces) of frozen cheese tortellini
3 cans of (14 ounces each) of chicken broth
One 12 ounce jar of roasted red peppers, drained and slivered
3/4 cup of frozen green peas
One 6 ounce bag of baby spinach, washed and stems removed
1 to 2 tablespoons of pesto or 1/4 cup of grated Parmesan cheese
Cook the tortellini according to package directions.
While the pasta is cooking, bring broth to a boil over high heat in a covered Dutch oven.
Add the cooked tortellini, peppers and peas, return broth to a boil.
Reduce the heat to medium and simmer for 1 minute.
Remove the soup from heat, stir to spinach and pesto or grated Parmesan cheese.
Makes 6 servings
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