Chicken & Tortellini Soup
- 1/2 large sweet onion, chopped
- 2 garlic cloves, minced
- 2 tbs olive oil
- 2 cups shredded rotisserie chicken
- 8 cups chicken stock
- 9 oz pkg cheese tortillini
- 1/2 cup pesto sauce
- grated parmesan cheese
Preparation time 15mins
Cooking time 55mins
Heat the olive oil in a dutch oven over high heat. Add onion and garlic and saute until translucent.
Add chicken stock, scraping the bottom of the pan, and bring to a boil over high heat. Add shredded chicken breast, cover pan and simmer for 30 minutes.
In a separate pot, cook tortellini until tender, about 7 minutes.
Add cooked tortellini to dutch oven and stir in pesto and heat through.
Ladle soup into bowls and add a sprinkling of parmesan cheese.