Chicken & Tortellini Soup

By Jan_Fowler

Ingredients

• 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

Step 1

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.