Chicken Pesto Tortellini Soup Recipe

Ingredients:

1 tablespoon olive oil

1 medium onion, diced

2 cloves garlic, minced

1 pound boneless, skinless chicken breasts, diced

6 cups chicken broth

1 (9 oz) package refrigerated cheese tortellini

1 cup heavy cream

1/2 cup prepared basil pesto

1 cup baby spinach (optional)

Salt and pepper, to taste

Parmesan cheese, for serving

Fresh basil, for garnish (optional)

Instructions:

Sauté the Aromatics:

In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.

Cook the Chicken:

Add the diced chicken to the pot, seasoning with salt and pepper. Cook until the chicken is no longer pink, about 5-7 minutes.

Add Broth and Tortellini:

Pour in the chicken broth and bring to a simmer. Add the tortellini and cook according to the package instructions, usually about 5-7 minutes, until they float and are tender.

Stir in Cream and Pesto:

Reduce the heat to low and stir in the heavy cream and basil pesto until well combined. If using, add the baby spinach and cook for another 2-3 minutes until wilted.

Taste and Adjust Seasoning:

Taste the soup and adjust the seasoning with additional salt and pepper if necessary.

Serve:

Ladle the soup into bowls and top with grated Parmesan cheese and fresh basil if desired.